On 25.03.2025, we had an interesting session on fermented legumes as part of the PIMENTO COST Action CA20128 initiative! Juana Frias proposed an exciting journey exploring the role of fermentation as a driver of innovation, health benefits, sustainability, and the market potential of legumes as nutrient-rich ingredients.
WEBINAR TITLE: “A space for fermented legumes”
Key Takeaways from the Webinar:
- The role of fermentation in enhancing nutritional value
- How legumes can contribute to sustainable food systems
- Cutting-edge research and innovations in the field
A big thank you to “Excellence Network on Legumes” and ICTAN-CSIC for supporting this webinar.