Corbion has announced that it is collaborating with Wageningen Food & Biobased Research and five other international partners in the newly launched Ferment4Health project. Using cutting-edge research, this public-private initiative aims to uncover how fermented foods and postbiotics can improve gut health and reduce chronic low-grade inflammation, a key factor in many lifestyle-related diseases.

The project will explore how bioactive compounds formed during fermentation, including postbiotics, interact with the gut microbiome and immune system. Fermented foods like yogurt, kefir and kimchi are widely consumed for their digestive and immune-system benefits, but scientific validation of these claims remains limited.

“We are proud to contribute our expertise in fermentation and sustainable food solutions to this groundbreaking initiative, says Domenico Vulcano, vice president global innovation and R&D at Corbion. “We believe that science-backed innovation is essential to creating healthier, more sustainable food systems.”

Corbion will help translate scientific findings into next-generation functional food solutions. Its lactic acid and algae-based lipids, such as Omega-3 DHA, are already recognized for their role in supporting health. Through Ferment4Health, the company looks to expand its portfolio of health-promoting ingredients rooted in sustainable fermentation science.

The project is co-funded by the Dutch Top Sector Agri & Food and Top Sector Life Sciences & Health, and includes partners Kerry, Ani Biome, Medex, Puratos and CNIEL. Together, the consortium will apply a multidisciplinary approach – from in vitro cell models to human clinical trials – to assess the impact of fermented products on intestinal health and inflammation. The aim is to ultimately promote knowledge-driven product development in line with growing consumer interest in gut health and sustainable food solutions.

“This initiative is a unique opportunity to connect academic research with industrial innovation,” says project manager Lonneke Janssen Duijghuijsen of Wageningen Food & Biobased Research. “By understanding how fermentation products support health, we can help to develop the next generation of functional foods.”