Present in all European diets, fermented foods (FF) hold a strategic place due to the benefits they offer in terms of nutrition, sustainability, innovation, cultural heritage and consumer interest. The PIMENTO project (Promoting Innovation of Fermented Foods) is a European Commission-funded measure (COST CA20128) to promote the innovation of fermented foods.
The project leader
is Dr. Christophe CHASSARD (INRAE, France), and the project also involves researchers from the Institute of Dairy science and Probiotics and the Institute of Nutrition.
8.11.2021 - 7.11.2025
The long-term goal of PIMENTO is to place Europe at the spearhead of innovation on microbial foods, promoting health, regional diversity, local production at different scales.