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. An industry questionnaire on innovation bottlenecks was developed with a dissemination plan.
WG2/3 progressed on the Fermented Food Frequency Questionnaire (FFFQ), defining its content and preparing its launch in multiple languages.
The meeting gathered 28 participants in person and over 90 online, strengthening collaboration between researchers and industry.