Mapping fermented foods across Europe : insights from the PIMENTO COST action

Papademas, Photis (avtor), Laranjo, Marta (avtor), Syrpas, Michail (avtor), Adamberg, Kaarel (avtor), Adamberg, Signe (avtor), Alakomi, Hanna-Leena (avtor), Bintsis, Thomas (avtor), Bogovič Matijašić, Bojana (avtor), Capozzi, Vittorio (avtor), Coelho, Christian (avtor), Cotter, Paul D. (avtor), El Jalil, Mounaim Halim (avtor), Eugster, Elisabeth (avtor), Frias, Juana (avtor), Götze, Franziska (avtor), González Domenech, Carmen María (avtor), Guggenbühl, Barbara (avtor), Harsa, Hayriye Şebnem (avtor), Mantzouridou, Fani Th. (avtor), Pohjanheimo, Terhi (avtor), Salas-Millán, José Ángel (avtor), Trajkovska, Biljana (avtor), Vidović, Bojana (avtor), Chassard, Christophe (avtor), Papadimitriou, Konstantinos (avtor), Tsakalidou, Effie (avtor)

Fermented foods (FF) have long been integral to human diets, originally serving as a natural means of food preservation. Recently, they have gained renewed attention for their potential health benefits. This study, within the PIMENTO COST Action CA20128, aimed to map FF diversity, production volumes, fermentation technologies, challenges, and innovation trends across Europe and neighboring regions. Data were collected from 16 countries, including Northern, Southern, Western and Eastern Europe, as well as Türkiye and Morocco, via a structured questionnaire covering production and certification, fermentation technologies, limitations and innovation trends. Information was obtained from EU or national databases and direct consultations with associations, companies and producers. Results showed that dairy products dominate FF across all countries, followed by meat-, cereal- and plant-based products. Lactic fermentation was most prevalent, followed by alcoholic, acetic and mixed fermentations, depending on the raw material. Northern and Western European countries primarily use commercial starter cultures and standardized industrial processes, while Southern and Eastern regions maintain strong artisanal traditions relying on spontaneous or back-slopping fermentations. Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) certifications are concentrated in Southern Europe. Emerging innovation trends include low-fat, low-salt, hybrid (plant-animal) FF and probiotic-enriched products, aligned with several Sustainable Development Goals (SDGs). Key limitations include raw material scarcity, financial constraints for small producers and limited technology transfer. The diversity of FF, combined with a shared gastronomic heritage, underscores Europe's strong potential for sustainable innovation, sectoral growth and global leadership in fermented foods.

• Jezik: Angleški jezik
• Ključne besede: fermented foods, diversity, production size, product certification, fermentation technologies, limitations, innovations, Europe
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2026
• Št. strani: 13 str.
• Številčenje: Vol. 241, article no. 119737
• PID: 20.500.12556/RUL-184131
• UDK: 641
• ISSN pri članku: 1873-7145
• DOI: 10.1016/j.foodres.2026.119737
• COBISS.SI-ID: 283040259
• Datum objave v RUL: 30.06.2026

Gradivo je del revije

• Naslov: Food research international
• Založnik: Elsevier Science
• ISSN: 1873-7145
• COBISS.SI-ID: 21407510

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: fermentirana živila, kategorizacija, tehnologija, certifikacija, inovacije, Evropa

Projekti

• Financer: Drugi - Drug financer ali več financerjev
• Program financ.: European Cooperation in Science and Technology
• Številka projekta: CA20128
• Naslov: PIMENTO CA20128