As we all know, fermented foods have become increasingly popular – more scientists and nutritionists advise people to turn to old and known foods. Fermented foods contain useful bacteria, enrich menu, help preserve produce and may contribute to better health. Now, researchers want to know whether we eat fermented foods too much, too little, or just enough.
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Signe Adamberg, food scientist at TalTech says that this remarkable research takes part in over 30 countries. It's organized by PIMENTO – COST ACTION CA20128 – Promoting Innovation of ferMENTed fOods that aims to innovate fermented foods, have positive impact on people's health and create variety and also support local production.
Estonia is group with Nordic and Baltic countries.