{"id":2521,"date":"2025-07-10T11:07:17","date_gmt":"2025-07-10T09:07:17","guid":{"rendered":"https:\/\/nutrifizz.fr\/combining-tradition-and-innovation-for-sustainable-nutrition\/"},"modified":"2026-01-22T09:17:20","modified_gmt":"2026-01-22T08:17:20","slug":"nutriferments","status":"publish","type":"page","link":"https:\/\/nutrifizz.fr\/en\/nutriferments\/","title":{"rendered":"Combining tradition and innovation for sustainable nutrition"},"content":{"rendered":"\n
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a team of experts<\/p>\n\n\n\n

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Nutriferments, a consortium of players united around fermentation.<\/h2>\n\n\n\n
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Scientific consultancy specializing in nutrition, project founder and coordinator<\/p>\n<\/div>\n\n\n\n

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Company specializing in the development of customized industrial microbiology solutions<\/p>\n<\/div>\n\n\n\n

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Food production unit dedicated to the development and industrialization of traditional or fermented plant products<\/p>\n<\/div>\n\n\n\n

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Public research partner in the field of Human Nutrition<\/p>\n<\/div>\n\n\n\n

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Process development and optimization laboratory
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Expert unit for sensory analysis and assessment of consumer expectations<\/p>\n<\/div>\n\n\t<\/div>\n

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Tailor-made service<\/p>\n\n\n\n

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A support tool for your solid fermentation projects<\/h2>\n\n\n\n

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! <\/p>\n\n\n\n

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Definition<\/p>\n\n\n\n

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What is fermentation?<\/h2>\n\n\n\n
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Fermentation is a natural biological process<\/strong> in which microorganisms such as bacteria, yeast or fungi transform organic substrates (e.g. sugars) into various compounds such as acids, gases<\/strong> or alcohol.<\/strong> 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.<\/strong><\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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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. <\/p>\n<\/div>\n\n\n\n

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Our activities<\/p>\n\n\n\n

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The range of services offered by Nutriferments <\/h2>\n\n\n\n
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State of the art in science, regulations and the market for fermented foods and beverages<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Selection, development and\/or production of tailor-made ferments, for adaptation to innovation projects involving plant matrices<\/p>\n<\/div>\n<\/div>\n\n\n\n

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R&D advice for the creation of new fermented plant products and the optimization of fermentation processes, based on proven\/validated feedback.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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A tool to support the transfer and industrial production of fermented plant products based on solid fermentation processes (e.g. tempeh).<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Characterization of nutritional properties and demonstration of health benefits associated with fermented ingredients or products<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Studies of consumer perception and expectations, sensory analysis specific to beverages, core meal components or fermented plant-based desserts<\/p>\n<\/div>\n<\/div>\n\n\t<\/div>\n

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Composition<\/p>\n\n\n\n

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Choosing ferments and raw materials<\/h2>\n<\/div>\n\n\n\n
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Support in selecting the best ferments X raw materials pairs<\/p>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

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Anticipating the most functional and viable combinations for industrial-scale application<\/p>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n

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mushrooms<\/strong><\/p>\n\n\n\n

Also known as mycetes, they do not belong to the plant kingdom because they do not photosynthesize.<\/p>\n<\/div>\n\n\n\n

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LEVURES<\/strong><\/p>\n\n\n\n

Single-celled fungi capable of fermenting animal or plant organic matter.<\/p>\n<\/div>\n\n\n\n

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BACTERIA<\/strong><\/p>\n\n\n\n

Single-cell micro-organisms widely used in the fermentation of dairy products and fermented vegetables.<\/p>\n<\/div>\n\n\n\n

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CEREALS<\/strong><\/p>\n\n\n\n

Plants of the Poaceae (or Grasses) family, cultivated mainly for their edible seeds, which are rich in starch.<\/p>\n<\/div>\n\n\n\n

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VEGETABLES<\/strong><\/p>\n\n\n\n

Plants of the Fabaceae family, characterized by pods containing edible grains rich in protein and fiber.<\/p>\n<\/div>\n\n\n\n

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OILSEED AND PROTEIN CROPS<\/strong><\/p>\n\n\n\n

Seeds or fruits rich in lipids and proteins, used as fermentation substrates.<\/p>\n<\/div>\n\n\n\n

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other<\/strong><\/p>\n\n\n\n

Many other ingredients can be fermented (vegetables, plants, cocoa, bee products…).<\/p>\n<\/div>\n<\/div>\n\n\n\n

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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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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testimonials<\/p>\n\n\n\n

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The word of experts on fermentation<\/h2>\n\n\n\n
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Fermentation<\/p>\n\n\n\n

By combining our unique expertise with your ideas, we aim to revolutionize the plant-based core meal sector by offering low-processed, sustainable products that are also highly interesting from a nutritional point of view.<\/p>\n<\/div>\n\n\n\n

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\u00c9milie Dalle<\/p>\n\n\n\n

Project Manager
Nutrition-Health at NutriFizz<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Fermentation<\/p>\n\n\n\n

Fermentation is a sustainable process that optimizes the nutritional profile of certain ingredients\/products by increasing the bioavailability of micronutrients.<\/p>\n<\/div>\n\n\n\n

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Marine Gueugneau<\/p>\n\n\n\n

Human Nutrition Unit
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Fermentation<\/p>\n\n\n\n

Solid fermentation is more environmentally friendly than liquid or submerged fermentation, making it a key tool for more sustainable nutrition. <\/p>\n<\/div>\n\n\n\n

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Louis Fanget<\/p>\n\n\n\n

Cocont<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Fermentation<\/p>\n\n\n\n

We use tailor-made biotechnology techniques to optimize fermentation strains. The aim is to increase the production of certain target metabolites, improve the tolerance of the ferments or increase their efficiency in a particular fermentation process. <\/p>\n<\/div>\n\n\n\n

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Nicolas Bourgne<\/p>\n\n\n\n

Neobiosys<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Fermentation<\/p>\n\n\n\n

New flavours and textures develop with fermentation, bringing gustatory pleasure and an innovative image of plant products that appeals to consumers.<\/p>\n<\/div>\n\n\n\n

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Corinne Amblard & C\u00e9cile Bord<\/p>\n\n\n\n

VetAgro Sup<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\t<\/div>\n

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Do you have a specific theme you’d like to discuss?<\/p>\n\n\n\n

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Gain a better understanding of the consortium’s skills<\/h2>\n\n\n\n

NUTRIFERMENTS’ partners offer complementary skills to support you effectively and increase the chances of success for your innovation projects. <\/p>\n\n\n\n

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private partner<\/h3>\n\n\n\n