Researchers at Umeå University have conducted the first consumer study focusing on plant-based fermentation and its role in the necessary dietary transition to achieve European health and sustainability goals. The goal is to create plant-based fermented foods that offer health benefits to the population in general. The study is based on a survey of 7,800 EU consumers in over nine European countries, where they surveyed their preferences and attitudes towards plant-based fermented foods. The research is part of the HealthFerm project, which aims to create plant-based fermented foods that offer Read More