2023-12-20 18:14:01
Kefir is produced through fermentation. Ольга Гагарова / stock.adobe.com
Launched a year ago, the Ferments du Futurs program is financed with public funds to the tune of 48.3 million euros, via the France 2030 investment plan.
Bacteria, yeasts and molds are at the heart of the France 2030 investment plan. A year ago, the State announced 48.3 million euros over ten years in the Grand Défi Ferments du futur, while counting on a similar commitment from the private sector .
Coordinated by Inrae (Research Institute for Agriculture, Food and the Environment) and the National Association of Food Industries (Ania), the consortium now brings together around forty public and private actors, whether schools, research laboratories, agri-food giants – like Danone – agricultural cooperatives or start-ups.
The idea, « fermentation is a major lever » pour « supporting the agricultural and food transition », recalled Damien Paineau, executive director of the program, on Monday during a progress update. According to him, banking on this natural process will allow « vegetate » our food and make it more sustainable.
Read also Faced with the food challenge, the wave of plants
Without fermentation, no bread…
This article is reserved for subscribers. You have 78% left to discover.
Do you want to read more?
Unlock all items immediately.
Already subscribed? Log in
#food #industry #relies #powers #fermentation