Ferments du Futur: New Innovation Center for Future Foods Opens
Europe's unique partnership accelerates research in healthy and sustainable nutrition
The cutting-edge centre is open to all and will help accelerate research and innovation in one of the most promising fields for the future of food. The project was made possible by the work of dozens of resolutely action-oriented public and private partners who believe in the value of cooperation.
From left to right: Antoine Baule, President of Ferments du Futur and vice-president for innovation of ANIA Philippe Mauguin, CEO of INRAE Bruno Bonnell, Secretary general for investment in charge of France 2030
INRAE
Focus groups, multi-year meetings and much informal discussion all contributed to creating a powerful momentum for action that established key areas in which to accelerate innovation and enable scientific and technological breakthroughs. Initial and ongoing training was identified as fundamental to supporting the development of careers in fermentation. The team has promoted the potential of fermentation through regular public speaking opportunities, events and publications. All of this has created a climate of trust and mutual respect conducive to cooperation between researchers, industry stakeholders and start-ups.
The ball is now rolling, and the coming years will see the appearance of new, safe, healthy and sustainable products and processes.
What I find most remarkable about Ferments du Futur is how much people from different backgrounds, with different areas of interest, enjoy coming together to discuss their visions, challenges and instincts, making this joint tool a major asset for their respective research and innovation strategies while reconciling cooperation and competition!”
Damien Paineau, Executive Director of Ferments du Futur
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