a team of experts
Nutriferments, a consortium of players united around fermentation.
Scientific consultancy specializing in nutrition, project founder and coordinator
Company specializing in the development of customized industrial microbiology solutions
Food production unit dedicated to the development and industrialization of traditional or fermented plant products
Public research partner in the field of Human Nutrition
Process development and optimization laboratory
Expert unit for sensory analysis and assessment of consumer expectations
Tailor-made service
A support tool for your solid fermentation projects
To help you develop new fermented products with added nutritional and health value: from the selection of raw materials and specific ferments to product industrialization. Our consortium is on hand to support you throughout the key stages of your project!
Definition
What is fermentation?
Fermentation is a natural biological process in which microorganisms such as bacteria, yeast or fungi transform organic substrates (e.g. sugars) into various compounds such as acids, gases or alcohol. Fermentation plays a key role in the manufacture of many food products, whether linked to culinary traditions or applied on an industrial scale.
Fermentation can be liquid, submerged or solid, all of which the Nutriferments team specializes in.
Fermentation is a topic of the future that has piqued NutriFizz’s interest since 2018. In particular, the team is a partner in the PIMENTO (Promoting Innovation of ferMENTed fOods) network, a scientific cooperation action launched in 2021 at European level.
Our activities
The range of services offered by Nutriferments
State of the art in science, regulations and the market for fermented foods and beverages
Selection, development and/or production of tailor-made ferments, for adaptation to innovation projects involving plant matrices
R&D advice for the creation of new fermented plant products and the optimization of fermentation processes, based on proven/validated feedback.
A tool to support the transfer and industrial production of fermented plant products based on solid fermentation processes (e.g. tempeh).
Characterization of nutritional properties and demonstration of health benefits associated with fermented ingredients or products
Studies of consumer perception and expectations, sensory analysis specific to beverages, core meal components or fermented plant-based desserts
Composition
Choosing ferments and raw materials
Support in selecting the best ferments X raw materials pairs
Anticipating the most functional and viable combinations for industrial-scale application
mushrooms
Also known as mycetes, they do not belong to the plant kingdom because they do not photosynthesize.
LEVURES
Single-celled fungi capable of fermenting animal or plant organic matter.
BACTERIA
Single-cell micro-organisms widely used in the fermentation of dairy products and fermented vegetables.
CEREALS
Plants of the Poaceae (or Grasses) family, cultivated mainly for their edible seeds, which are rich in starch.
VEGETABLES
Plants of the Fabaceae family, characterized by pods containing edible grains rich in protein and fiber.
OILSEED AND PROTEIN CROPS
Seeds or fruits rich in lipids and proteins, used as fermentation substrates.
other
Many other ingredients can be fermented (vegetables, plants, cocoa, bee products…).
Screening to evaluate the best ferments X raw materials combinations to optimize nutritional value (production of nutrients of interest, improved bioavailability, etc.), taking into account safety, microbiological and organoleptic aspects.
testimonials
The word of experts on fermentation
Do you have a specific theme you’d like to discuss?
Gain a better understanding of the consortium’s skills
NUTRIFERMENTS’ partners offer complementary skills to support you effectively and increase the chances of success for your innovation projects.
private partner
- Scientific, regulatory and market expertise in nutrition and health
- Management of research and innovation projects
- Strategic vision of fermentation-related issues in the food and nutraceutical sectors
private partner
- A specialist in industrial microbiology, which develops and produces the ferments at the heart of the project
- A specialist in industrial microbiology, this facility develops the ferments at the heart of the project
private partner
- Specializing in the development and contract production of plant-based alternatives in small and large volumes throughout France and Europe.
- A flexible production site to meet varying needs in terms of product typology
public partner
Nutrition-health research partner assessing the nutritional quality of new plant-based food matrices through pre-clinical and clinical studies.
public partner
Process engineering laboratory, in charge of developing or optimizing fermentation processes and their industrial transfer
public partner
A research unit within VetagroSup, bringing together researchers and engineers with complementary skills in different fields, with the aim of improving the management of cheese technologies to better control cheese quality while meeting consumer expectations and satisfaction.
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