On May 23–24, 2023, Working Group 4 (WG4) met at Valpré Lyon to advance the questionnaire aimed at companies on their generic barriers to innovation in fermented foods.
Workshop objectives: to perform an initial analysis of survey responses, identify gaps, and establish a roadmap to complete the project.
Main results and gaps:
- 101 responses received so far; 200 are needed for robust statistical analysis.
- Many PIMENTO countries have not yet provided responses.
- Balanced representation of micro, small, medium, and large companies.
- Technical issues section received the most responses, followed by regulatory and safety topics.
Trends identified:
- Need to develop more sustainable products and processes.
- Fear of new regulations.
Roadmap:
- Specific request to all management committee members to contact relevant companies in their countries.
- Response deadline extended to July 14.
- Goal: to gather more feedback.
A whole session was organized on Innovation and industrial topics for Fermented Food with invited speakers from academy and industry and a Round table – “Challenges for new fermented foods and fermented ingredient”
Introduction talk: Sofia Morais (Puratos, Belgium)
Panel discussion: Kevin Camphuis (Shakeup-Factory, France), Nour Akbaraly (Les Nouveaux Affineurs, France), Sofia Morais (Puratos, Belgium), Damien Paineau (Ferments of the Future Grand Challenge, France), Sebastien Louvion (Standing Ovation, France & Food Fermentation Europe, Belgium