FERMGUT – Fermented Foods and Gut Health
What is the project?
FERMGUT is a three-year international research project bringing together leading scientists from Ireland, France and Spain to develop novel plant-based and dairy-based fermented foods that support gut health and overall well-being. The project focuses on creating innovative fermented foods with scientifically validated health benefits and advancing the most promising products towards future commercialisation.
Why is the project being undertaken?
Consumer demand for healthy, sustainable and plant-based foods continues to grow. While fermented foods are widely associated with health benefits, there is a need for stronger scientific evidence to support these claims. FERMGUT aims to develop innovative fermented foods that promote gut health while supporting the transition towards more sustainable food systems.
Goals of the project
- Develop novel plant-based and dairy-based fermented foods.
- Investigate how fermented foods influence the gut microbiome and gut health.
- Evaluate the anti-inflammatory and gut barrier-supporting properties of the most promising products.
- Identify fermented food products with strong potential for future commercialisation.
- Strengthen international collaboration in fermented food and microbiome research.
Funding Organisations
- Department of Agriculture Food and Marine, Ireland.
- ANR, INRAE-STLO
- Ministerio de Ciencia
- Agencia Estatal de Investigación
Further contacts
- Dr Harsh Mathur, Teagasc.
- Dr Susan Joyce, University College Cork
- Prof. Paul Cotter, Teagasc.
- Dr Gwenael Jan, INRAE-STLO
- Dr Valerie Gagnaire, INRAE-STLO
- Dr Christel Rousseaux, IBD-Biotech
- Dr Elena Arranz, Universidad Autonoma de Madrid
Read more about the FERMGUT project here.