Fermentation of seed legumes
Plant-based alternatives to dairy products – Levers and issues for innovation
Article REF: F6060 V1
Fermentation of seed legumes
Plant-based alternatives to dairy products – Levers and issues for innovation

Authors : Gaëlle ARVISENET, Valérie GAGNAIRE, Gilles GARRIC, Fanny GUYOMARC'H, Marielle HAREL-OGER, Juliana MELENDREZ-RUIZ, Florence VALENCE

Publication date: October 10, 2024 | Lire en français

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2. Fermentation of seed legumes

2.1 Plant-based fermented specialties

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2.1.1 Product biodiversity, microbial biodiversity

Fermented foods have been consumed for thousands of years. Today, they are still an important part of our diet. In France, for example, around 1/4 of the proteins and 1/3 of the lipids consumed are provided by fermented foods

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