FlavourFerm

Flavour Ferm is a H2020 EU-funded that aims to advance fermentation for flavour, nutrition & sustainability

[FlavourFerm @FlavourFerm]

Hi! We will close down our X account ! Still interested in following us though ? Join us our community on LinkedIn!
https://t.co/uVEA21BgZv

[FlavourFerm @FlavourFerm]

Doubanjiang — the spicy, fermented soul of Sichuan cooking. Deep heat, rich umami, and bold fermentation. 🌶️ #Doubanjiang #FermentedFoods #ChineseFlavours

[FlavourFerm @FlavourFerm]

Soy sauce: liquid umami in a bottle. This fermented condiment adds depth to dishes around the world. 🧂 #SoySauce #Fermentation #FlavourScience

[FlavourFerm @FlavourFerm]

Suan cai — Chinese fermented cabbage — is the tangy heart of hotpots and soups. Probiotic, preserved, and full of umami. 🥬 #SuanCai #FermentedFoods #ChineseCuisine

[FlavourFerm @FlavourFerm]

Partner Spotlight: @EuroFIRAISBL
Advancing sustainable protein alternatives with trusted food data 🌱 in FlavourFerm ! Meet the team !
#FoodInnovation #Fermentation #Gastronomy #SensoryScience #ConsumerResearch #FoodSystems #Research #Sustainabilit

[FlavourFerm @FlavourFerm]

Pickled cucumbers are more than a crunchy snack — lacto-fermented varieties are rich in probiotics and natural flavour. 🥒 #FermentedFoods #Pickles #HealthySnacks

[FlavourFerm @FlavourFerm]

Partner Spotlight: @umeauniversity
Making new fermented foods relevant and acceptable for everyday consumers in #FlavourFerm
Meet the research team! FlavourFerm #FoodInnovation #Fermentation #Gastronomy #SensoryScience #ConsumerResearch #FoodSystems #Research #Sustainability

[FlavourFerm @FlavourFerm]

Amasi is a South African fermented milk with deep cultural roots and serious gut-health benefits. Tangy, creamy, and packed with probiotics. #Amasi #FermentedFoods #AfricanCuisine

[FlavourFerm @FlavourFerm]

Spicy, tangy, and probiotic-rich — kimchi is Korea’s iconic fermented vegetable dish. Add flavour *and* function to your plate. 🌶️ #Kimchi #FermentedFoods #KoreanCuisine

[FlavourFerm @FlavourFerm]

Not just delicious — cheese is fermented food! From cheddar to camembert, cheese owes its flavour, texture, and preservation to microbial magic. #Cheese #Fermentation #FoodScience

[FlavourFerm @FlavourFerm]

Kefir is a fizzy, tangy, protein-rich powerhouse of probiotics. Fermented with kefir grains, it’s one of the most diverse dairy ferments for gut and immune health. #Kefir #Probiotics #FunctionalFoods

[FlavourFerm @FlavourFerm]

Partner Spotlight: GOe Tech Center – Basque Culinary Center
Based in San Sebastián, ​#​GOe​ ​Tech​ ​Center​ @wearegoe​ is the world’s first technology centre dedicated to gastronomy.
In #FlavourFerm, they bridge culinary practice, sensory science and social acceptance. 🇪🇸

[FlavourFerm @FlavourFerm]

Crunchy, sour, and packed with probiotics — sauerkraut is Europe’s classic fermented cabbage. A staple of gut-friendly cuisine. 🥬 #Sauerkraut #FermentedFoods #GutHealth

[FlavourFerm @FlavourFerm]

Ever tried *viili*? This Finnish fermented milk is stretchy, silky, and full of good microbes. A fermented food with texture as unique as its taste. #Viili #FinnishFood #Probiotics

[FlavourFerm @FlavourFerm]

Mild, thick, and fermented with mesophilic cultures — filmjölk is Sweden’s smooth contribution to gut-friendly breakfasts. Tart like yoghurt, but uniquely Nordic.

#Filmjölk #SwedishFood #Fermentation

[FlavourFerm @FlavourFerm]

Labneh — strained yoghurt turned into a creamy, tangy spread — is a fermented gem of Middle Eastern cuisine. Spread it, dip it, love it.

#Labneh #Fermentation #MiddleEasternFood

[FlavourFerm @FlavourFerm]

Their work is turning microbiome insights into predictive tools for tastier, healthier, and more sustainable fermented foods. 🌱🌍

#FoodInnovation #Microbiome #Fermentation #Bioinformatics #FlavourFerm

[FlavourFerm @FlavourFerm]

Meet the AIT team:
👩‍🔬 Elizabeth Rettedal – WP4 lead, bioinformatics for flavour
💻 Livio Antonielli – machine learning & data integration
🔬 Cintia Mayr – plant & fermentation microbiomes
📊 Francisco Cerqueira – automated literature-mining pipelines

[FlavourFerm @FlavourFerm]

Meet the AIT team:
👩‍🔬 Elizabeth Rettedal – WP4 lead, bioinformatics for flavour
💻 Livio Antonielli – machine learning & data integration
🔬 Cintia Mayr – plant & fermentation microbiomes
📊 Francisco Cerqueira – automated literature-mining pipelines

[FlavourFerm @FlavourFerm]

WP4 goals:
1️⃣ Build a knowledge database on microbiomes & taste
2️⃣ Develop a bioinformatic pipeline predicting sensory properties using microbiome, metabolome & sensory data 🧬

[FlavourFerm @FlavourFerm]

WP4 goals:
1️⃣ Build a knowledge database on microbiomes & taste
2️⃣ Develop a bioinformatic pipeline predicting sensory properties using microbiome, metabolome & sensory data 🧬

[FlavourFerm @FlavourFerm]

🌱 Flavour is a major barrier to sustainable food choices — if it doesn’t taste good, people won’t switch.

🇦🇹 AIT Austrian Institute of Technology is addressing this in #FlavourFerm by leading WP4 on the microbiome & flavour of plant-based fermentation products 🍽️

[FlavourFerm @FlavourFerm]

🌱 Flavour is a major barrier to sustainable food choices — if it doesn’t taste good, people won’t switch.

🇦🇹 AIT Austrian Institute of Technology is addressing this in #FlavourFerm by leading WP4 on the microbiome & flavour of plant-based fermentation products 🍽️