NEWS Fermented grains may play an important role in the future Swedish food system. A new scientific book from the EU project HealthFerm compiles advanced methods for analyzing fermented grain-based foods. The research can contribute both to the development of healthy plant-based foods and to strengthened food preparedness in Sweden.
Oats, wheat, yellow peas, and fava beans are among the raw materials studied in research on fermented grain-based foods within the EU project HealthFerm, which brings together methods that may support future plant-based food development and strengthen Sweden’s food preparedness.
Image Nicho SödlingWill contribute to preparedness and food security in a changing world
The book Characterisation of Fermented Grain-based Raw Materials and Foods: Analytical Methods from the HealthFerm Project was published in February this year and brings together expertise in food science and fermentation technology from several organizations within the HealthFerm project.
The new book offers a comprehensive collection of analytical methods for characterizing fermented grain-based raw materials and foods. It includes, among other things, a detailed overview of biochemical analysis methods used to study changes in plant-based raw materials during fermentation.
We interviewed Professor and researcher Armando Perez-Cueto, who participates in the HealthFerm project, about the significance the book may have from a Swedish perspective.
– In general, a shift toward a more plant-based diet is beneficial both for the environment and for human health. This methods book addresses foods such as oats, yellow peas, fava beans, and wheat, including local varieties such as Dalawheat, which may be important in a preparedness context. They are nutritious and can be produced in Sweden and the rest of the Nordic region, says Armando Perez-Cueto.
Fermentation is a central process in many foods. When microorganisms break down the components of raw materials, both taste, texture, and nutritional content change.
This type of compilation of methods has not previously been gathered in a single volume and aims to fill an important knowledge gap in research.
– It is a methods book that shows how fermentation of grains can contribute to a plant-based future and that provides the knowledge as open access—so that anyone within the EU and globally can use the methods to produce flavorful and sustainable foods, says Perez-Cueto.
Issues of food security and preparedness have become increasingly relevant in Sweden in recent years. In this context, locally produced crops can play an important role.
– It is worth noting that Sweden aims to store grains in Arctic and subarctic areas, which makes it relevant to actually produce such local varieties for storage, says Armando Perez-Cueto.
Several of the raw materials discussed in the book are already part of the Swedish everyday diet, not least wheat and oats.
– The consumption of wheat and oats is already widespread in Sweden, where oatmeal porridge and bread are staple foods, says Perez-Cueto.
Legumes such as yellow peas and fava beans can at the same time contribute important nutrients.
– Yellow peas and fava beans—both as raw materials and in fermented form—provide fiber, high protein content, and a well-balanced amino acid profile. Fermentation also improves flavor and makes the products easier to digest, says Perez-Cueto.
A greater use of these crops could also have broader societal effects.
– If Sweden were to follow the Nordic nutrition recommendations, it would lead to positive health effects and become an important part of future food security, says Perez-Cueto.
Armando Perez-Cueto believes that the development may also benefit agriculture.
– It could also become a win–win for agriculture, since these crops have good potential to succeed even in a warmer climate, says Perez-Cueto.
The knowledge in the book is intended to be used by both researchers and food developers, but also by smaller actors.
– This book will enable both individuals and small and medium-sized enterprises to engage in fermentation using locally produced raw materials. It will contribute to preparedness and food security in a changing world, concludes Armando Perez-Cueto.
The material Characterisation of Fermented Grain-based Raw Materials and Foods: Analytical Methods from the HealthFerm Project is available online.
The volume brings together expertise in food science and fermentation technology from several organisations participating in the HealthFerm project.
