“We saw rather clear benefits on lipid metabolism when plant-based foods were added in the habitual diet,” says Professor Marjukka Kolehmainen, who presents new results from dietary interventions at the final conference of the Horizon Europe HealthFerm project.
According to Kolehmainen, the protein-fibre structures and interactions in plant-based foods may partly explain some of their benefits.
Taking place in Leuven, Belgium, on 25–26 August, the conference presents key outcomes from the HealthFerm project involving both researchers and companies and focusing especially on innovative fermented pulse and cereal-based foods and their potential in the transition toward healthier and more sustainable food systems. Fermented food products have gained a reputation as promoting health, but previously there has been amazingly little scientific evidence for their actual health effects.
Kolehmainen’s research group at the University of Eastern Finland has carried out two extensive dietary interventions as part of the project to compare the effects of a fermented oat-based yogurt alternative (“gurt”) and non-fermented similarly composed oat porridge, as well as those of fermented and non-fermented plant-based meat alternatives.
The results showed e.g. that both fermented and non-fermented plant-based meat and dairy alternatives can improve cholesterol metabolism, but fermentation did not bring additional benefits.
“The consumption of oat-based “gurt” and porridge likewise induced some potentially beneficial changes in gut microbiota and their metabolites,” adds Doctoral Researcher Vilma Liikonen, who also speaks at the conference.
The four-year project will continue until the end of February 2027, after which there is still work and analyses to be done e.g. on consumer perceptions and gut mediated health effects of plant-based protein sources.
Scientific insights and innovations
The HealthFerm final conference “Plant-Based Fermented Foods for Healthier and More Sustainable Diets” brings together leading researchers, industry stakeholders, policymakers and emerging scientists to explore the latest advances in food fermentation research and innovation. The event will take place at KU Leuven, the coordinating partner of the project.
The final conference will highlight:
- Scientific insights into fermentation microbiomes and human health
- Traditional and innovative applications of pulse- and cereal-based fermentations
- Policy and regulatory aspects related to fermented foods
- Opportunities and challenges for future research and innovation
The conference is free to attend and welcomes researchers, food manufacturers, policymakers, innovation agencies, NGOs and professional stakeholders interested in fermentation science and sustainable nutrition.
Further information:
https://uefconnect.uef.fi/en/marjukka.kolehmainen/
https://www.healthferm.eu/health-ferm-conference
HealthFerm website https://www.healthferm.eu/
HealthFerm at UEFhttps://uefconnect.uef.fi/en/healthferm-study/
Food and Health research group at UEF https://uefconnect.uef.fi/en/food-and-health/
