Canada Launches First-Ever Fermented Foods Research Network in North America
A groundbreaking network the first of its kind in North America - has begun sharing accessible research findings, recipes, and other resources on the health benefits of fermented foods.
The Canadian Fermented Foods Initiative (CFFI) will officially launch on November 17, bringing together research and industry experts from across Canada and Europe.
The collaboration aims to support consumers, researchers, healthcare professionals, and the food industry by facilitating the exchange of reliable, science-based knowledge and expertise about fermented foods.
The initiative is funded by the Weston Family Foundation and led by Jeremy Burton, PhD, head of one of Canada's largest microbiome research programs and interim Vice President of Research at St. Joseph's Health Care London and the Lawson Research Institute. He is joined by Raylene Reimer, PhD, Professor of Nutrition at the University of Calgary, and Ben Willing, PhD, Professor at the University of Alberta and former Canada Research Chair in Microbiology of Nutrigenomics.
Fermented foods such as sourdough bread, sauerkraut, kimchi, and kombucha offer much more than good taste and an affordable way to preserve food, says Burton. Large population-based studies show that people who regularly consume fermented foods tend to be healthier overall with fewer digestive problems and a lower risk of chronic disease.
St. Joseph's Health Care London is considered a leader in this field. A new paper from Burton's team, published this week in Advances in Nutrition, presents the most comprehensive review to date of research on fermented foods and human health.
Connor Flynn, a chef, certified food preservation specialist, and high school teacher from London, Ontario - whose recipe videos are featured on the CFFI website - adds:
"Fermenting food is an ancient practice that has never truly gone out of style, though it was forgotten by many North Americans for a time. Now it's making a strong comeback".
