Understanding microbiomes is one of the next great frontiers in science. Advancing this knowledge will unlock impactful solutions for individual and public health, drive innovations in food systems, and contribute to climate change mitigation. However, tackling this challenge requires addressing diverse research questions and fostering collaboration among a wide range of stakeholders.

To support this effort, we are proud to partner with various initiatives and research programs to expand microbiome literacy and bridge critical knowledge gaps.

Explore these projects and initiatives through the links below to learn more. Visit the linked websites by clicking the logo.

Microbiomes4Soy: Healthier diets and sustainable food and feed systems through employing microbiomes for soya production and further use

Coordinator: AIT Austrian Institute of Technology

Duration: January 2024 – December 2028

Sister projects: WHEATBIOME & TRIBIOME

Animal proteins play a significant role in European food systems, but their environmental and health impacts underscore the importance of transitioning to plant-based protein sources. The EU-funded MICROBIOMES4SOY project adopts a multi-actor approach to comprehensively understand microbiomes along food and feed chains. Its objective is to develop second-generation microbiome applications that enhance crop productivity and improve the nutritional value and safety of soya bean seeds. Additionally, the project will develop soya bean-based aquafeeds, assessing their effects on the fish gut microbiome and health, and will evaluate the impact of dietary interventions based on soya bean-derived protein on the human gut microbiome and health. Microbiome solutions will support the transition to a healthier and more sustainable food system.

DELICIOUS: Flavour, odour and texture improvements of plant-based dairy products using microbial fermentation products

Coordinator: RISE PROCESSUM AB

Duration: November 2024 – October 2028

Sister project: FlavourFerm

The market increasingly demands tasty and healthy plant-based dairy products. Innovative tools can enhance the fermentation industry’s ability to predict product flavour, odour and texture while also reducing pollution. With this in mind, the EU-funded DELICIOUS project aims to develop a new technology for producing affordable, tasty and nutritious plant-based dairy alternatives, such as cheese and kefir. By combining microbial products with plant-based materials, the project will encourage a shift towards plant-based diets and help lower the food industry’s environmental impact. It will focus on high-protein products enriched with vitamins, fibres and probiotics. To support commercialisation, the project will conduct safety assessments, nutritional simulations, consumer testing and techno-economic evaluations, along with developing a bioinformatics tool to predict product characteristics.

TRIBIOME: Advanced tools for integration and synergistic inTeRconnectIon of microBIOMEs in resilient food systems

Coordinator:  ITENE

Duration: January 2023 – December 2026

Sister projects: WHEATBIOME & Microbiomes4Soy

To reduce the damage to ecosystems and natural biodiversity while also maintaining food production standards, novel solutions are needed to strike a balance. The EU-funded TRIBIOME project will work towards this goal by researching and improving data on soil, human, animal and plant microbiomes, as well as their interconnectivity. From this data, the project will be able to create solutions for reducing the food industry’s resource needs and environmental impact, adopting healthier plant-based food chains and enhancing circularity. To improve their efficiency, a multi-actor approach framework will be created involving stakeholders, policymakers, investors and citizens.

FOODGUARD: Microbiome applications and technological hubs as solutions to minimize food loss and waste

Coordinator:  Agricultural University of Athens

Duration: January 2024 – December 2026

Sister project: MICROORC

In a world grappling with escalating food waste, a silent crisis threatens the very foundation of our global food systems. Mountains of perishable goods are discarded, contributing to environmental degradation and economic losses. The urgency to find sustainable solutions is evident as we confront the dual challenges of meeting food demand and minimising waste. In this context, the EU-funded FOODGUARD project addresses the nexus of health, economics, and the environment. Specifically, its solutions aim to extend food shelf life, enhance safety monitoring, and accurately predict shelf life using cutting-edge tools. With pilot demonstrations in four countries, the project promises to minimise food loss, improve preservation methods, and foster transparency across the entire food value chain.

MicrobiomeSupport legacy

The MicrobiomeSupport Coordination and Support Action was privileged to collaborate with four outstanding innovation actions. The lasting impact of these projects can be explored through the CORDIS portal. Click on the project logos to learn more.