The PIMENTO Working Groups WG4 and WG2/3 met in Milan from September 26 to 28, 2022.
WG4 presented studies and discussions on innovation in fermented foods, featuring experts from industry and European organizations. First “Pimento meets industry “ sessionThe meeting gathered 28 participants in person and over 90 online, strengthening collaboration between researchers and industry.
The following program was successfully completed:
- EIT Food presentation and case studies of innovation in fermented foods Prof. Luca Cocolin, EIT Food & University of Turin
- FIL-IDF view on innovation in fermented foods Dr. Francois Bourdichon, IDF & FSMY
- EFFCA view on innovation in fermented foods (TBC) Fabio Dal Bello, EFFCA & Sacco
- LABIP presentation of the new category “Dietary Microbes” Prof. Bruno Pot, LABIP & Yakult
- Innovation trends in fermented foods Mr. Mac Krol, Mac Ferments
- SME starter cultures industry view Mr. Roberto Gagliardi, Mediterranea Biotecnologie
- Food industry view on innovation in fermented foods Mr. Mirko Olmi, Parmalat
- Development of new fermentative approaches Mr. Marco Razzauti, Chr-Hansen
A questionnaire in order to identify bottlenecks in innovation the sector of fermented foods and starters was discussed and proposed with a dissemination plan.