Ferments du Futur is a unique European public-private partnership to accelerate research and development in the field of healthy and sustainable food of the future through fermentation technologies.
Two years after its official launch in December 2022, Ferments du Futur has opened an innovation centre in the heart of the Paris-Saclay science and innovation cluster. The state-of-the-art centre is open to all and will help accelerate research and innovation in one of the most promising areas for the future of food. The project was made possible through the work of dozens of action-orientated public and private partners.
Focus groups, multi-year meetings and many informal discussions helped build strong momentum for action that identified key areas where innovation should be accelerated and scientific and technological breakthroughs enabled. Among others, initial and continuing education were identified as fundamental to supporting the development of careers in fermentation.
Harmonising collaboration and competition
The team has already promoted the potential of fermentation through regular public talks, events and publications. All of this has created a climate of trust and mutual respect that is conducive to collaboration between researchers, industry stakeholders and startups. In the coming years, Ferments du Futur aims to develop and bring to market new, safe, healthy and sustainable products and processes.
A list of the 28 private members is as follows:
- Agrial (Caen)
- Atelier du fruit (Cavaillon)
- Axéréal (Olivet)
- Bel (Suresne)
- Biogroupe (Erquy)
- Bon Vivant (Lyon)
- C&DAC (Vandœuvre-lès-Nancy)
- Danone (Palaiseau)
- Eurogerm (Saint-Apolinaire)
- Fungu’it (Dijon)
- Grandiose (Selles-sur-Cher)
- Green Spot Technologies (Ramonville-Saint-Agne)
- GreenTech (Saint-Beauzire)
- IFF (Dangé-Saint-Romain)
- InVivo (Paris)
- Lallemand (Biagnac)
- Les Nouveaux Affineurs (Ivry-sur-Seine)
- Lesaffre (Marq-en-Barœuf)
- LIP (Aurillac)
- Mediterranean Food Lab (Dijon)
- Nutrition & Santé (Revel)
- Nutropy (Evry)
- Philibert Savours (Crottet)
- Revobiom (Paris)
- Savencia (Paris)
- ShakeUpFactory (Paris)
- Standing Ovation (Paris)
- Toopi (Bordeaux)
Damien Paineau, Managing Director of Ferments du Futur, comments, “What I find most remarkable about Ferments du Futur is how willingly people from different backgrounds and areas of interest come together to discuss their visions, challenges and instincts. As a result, this common tool becomes an important asset for their respective research and innovation strategies, while harmonising collaboration and competition!”
Further information: fermentsdufutur.eu/en
