Magazine

Fermentation is more than just an old technique for preserving food. It is a key to solving global challenges. Here are three studies that show how modern fermentation is shaping the future of food.

In its latest issue, Ernährungsumschau has published a two-part series dealing with the issue of nutrient deficiencies in a plant-based diet. The first part deals with the recommendations for a needs-based intake and discusses the potentially critical nutrients such as protein, long-chain omega-3 fatty acids and vitamins B2, B12 and A. With the exception of vitamin B12, vegans can in principle cover their nutrient supply through food, but this often happens through precursors. Blood tests show that endogenous processing is often inadequate and an adjustment of the food intake or supplementation should also be considered for the other substances.

Tilo Hühn is a Geisenheim oenologist (531Riesling.de), FoodArchitect, inventor, developer and implementer of regenerative technological processes in companies. With his team at the ZHAW in Wädenswil and in cooperation with partners from science and industry, they create, modify, expand and reproduce information pathways in order to research functional solutions for the food world and implement the jointly obtained results.

What role does fermentation play in Planetary Health? Fermentation is one of the oldest methods of food preservation and has evolved over time to become a key component of modern food production. It was originally used to extend the shelf life of food and improve its taste. But how exactly does this technology affect planetary boundaries?

This year's BIOFACH trade fair in Nuremberg opened its doors with a focus on organic supply in the out-of-home market. The program included numerous congress contributions and panel discussions, where you couldn't make up your mind from all the choices and the fear of missing something grew steadily. Below you will find an excerpt from the program with the most important contents.

On January 11, the Citizens' Assembly "Nutrition in Transition" presented nine specific recommendations to the German Bundestag based on intensive discussions and a participatory process with 160 citizens drawn by lot. Since September 2023, they have taken part in three face-to-face weekends and six online meetings and were supported by a scientific advisory board.