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A first-of-its-kind Canadian network launched in London, Ont., this week aims to help Canadians better understand the health benefits of fermented foods, and even make them part of daily diets, hospital meals and national nutrition guidelines.
The Canadian Fermented Foods Initiative (CFFI) officially launched on Monday with a gathering of researchers and industry experts from across Canada and Europe. The project brings together scientists, chefs, health professionals and food producers to share research, recipes and science-based expertise on fermented foods.
Fermented foods, such as sourdough bread, sauerkraut, kimchi, kefir and kombucha, have been part of global food traditions for centuries. But researchers say modern science is beginning to catch up to what many cultures have long practiced.
“Large, population-based studies show people who eat fermented foods are generally healthier, with fewer digestive issues and lower risk of chronic diseases,” said Jeremy Burton, head of one of Canada’s largest microbiome programs and interim vice president of research at St. Joseph’s Health Care London and the Lawson Research Institute.
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A new Canadian initiative, and the first of its kind in North America, is helping people understand the health benefits of fermented foods. Jeremy Burton, the Interim Vice President of Research at St. Joseph’s Health Care London and Lawson Research Institute, told London Morning how they’re looking into foods like sourdough bread, sauerkraut, kimchi and kombucha to understand their health benefits.
Burton told London Morning host Andrew Brown that the aim is simple: get more Canadians eating, making and understanding fermented foods.
“We want to get more fermented food into hospitals, we want to get fermented food into dietary guidelines, and we want to get science into that fermented food,” he said.
Burton said compounds produced during fermentation, or “ferment-ceuticals,” may help lower cancer risk and improve cardiometabolic health, but that the science isn’t settled.
“There’s still a lot we don’t know,” Burton said. “Microbes transform basic foods into totally new products, and those new products may have health benefits. But we need to dial down into that a lot more.”
Part of the initiative includes making fermentation more accessible at home. London chef, high school teacher and certified master food preserver Connor Flynn worked with Burton to create step-by-step fermented food guides.
“Fermenting foods is an old practice that’s never fallen out of favour,” Flynn said in a news release. “It just fell out of favour in North America for a while, but it’s coming back.”
Burton said future research will look at how increasing fermented food consumption could improve Canadians’ health, support sustainability and reduce food waste.
More information on the project, including recipes, can be found at fermentedfoods.ca.
