José M. García Madero, together with other experts from the company, guided the discussion on innovative plant-based fermented foods. The session highlighted new consumption opportunities, as well as the functional and nutritional characteristics of the prototypes developed within the project, involving Italian and Spanish partners.
Participants also explored how sustainable strategies such as fermentation can contribute to producing healthy, ready-to-eat, and safe foods.
The discussion was lively and insightful, and it represents an important step in the educational activities of our project, strengthening consumer awareness on key topics that are increasingly relevant today, also in the context of promoting and enhancing the Mediterranean diet.
And you? How familiar are you with plant-based fermented ready-to-eat foods? Curious to learn more? Follow our project activities on our website and social media profiles!
