A unique Canadian network was introduced in London, Ontario, this week with the goal of promoting awareness among Canadians about the health advantages of fermented foods and integrating them into daily diets, hospital menus, and national dietary guidelines.
The launch of the Canadian Fermented Foods Initiative (CFFI) took place on Monday, bringing together researchers and industry experts from Canada and Europe. This initiative unites scientists, chefs, healthcare professionals, and food producers to exchange knowledge, recipes, and evidence-based information on fermented foods.
Fermented foods like sourdough bread, sauerkraut, kimchi, kefir, and kombucha have been integral to global culinary traditions for centuries. Recent scientific studies are beginning to align with long-standing cultural practices regarding fermented foods, showing that individuals who consume these foods tend to have better overall health, reduced digestive problems, and a lower risk of chronic illnesses.
Jeremy Burton, leading a major microbiome program in Canada and serving as the interim vice president of research at St. Joseph’s Health Care London and the Lawson Research Institute, emphasized the health benefits of fermented foods. He expressed the initiative’s primary objective of encouraging more Canadians to incorporate, prepare, and comprehend fermented foods, aiming to introduce fermented foods into healthcare facilities, dietary recommendations, and scientific studies.
Burton highlighted the potential health benefits of compounds produced through fermentation, known as “ferment-ceuticals,” suggesting they could potentially lower cancer risks and enhance cardiometabolic health, though further research is required for definitive conclusions.
As part of the initiative, efforts are being made to make fermentation more accessible for home use. London-based chef and certified master food preserver, Connor Flynn, collaborated with Burton to develop detailed guides for fermenting foods, emphasizing the resurgence of interest in this ancient culinary practice in North America.
Flynn also created instructional videos on fermenting sauerkraut, beetkraut, krautchi, and pickles, aiming to facilitate at-home fermentation practices. The future research under this initiative will explore how increased consumption of fermented foods could enhance the health of Canadians, promote sustainability, and reduce food wastage.
For further details about the project, including recipes and resources, visit fermentedfoods.ca.