Fermentation, a solution for feeding tomorrow!

This Monday, February 20, 2023, the CEO of the “Ferments of the Future” project Damien Paineau, and the director of STLO-INRAE Yves Le Loir did us the honor of being among us in Erquy. A little because we are in Brittany, a little to taste our KOMBUCHAS, our KEFIRS, our VEGETABLE DESSERTS and our CHOCOLATE MOUSSE and a lot to discuss the great challenge that awaits us!

On December 12, the “Ferments of the Future” program was officially launched. We are proud to be part of it, alongside around thirty public and private stakeholders, and thus contribute to the search for a safer, healthier and more sustainable fermented food. Pooling our strengths, our R&D skills and know-how, our technologies, aims to overcome individual constraints to innovate and deepen complex projects relating to food and health. An ancestral process, whose potential is underexploited today, will be able to participate in the food transition. The power of fermentation is infinite!

Several years of collaborative work await us, a great challenge that we take up with motivation!