This year to celebrate #WorldMicrobiomeDay, we are sharing some resources from the DOMINO project and its collaborative initiatives! The theme of 2024 was “Feed your microbes – How diet shapes your gut microbiome”. Dive in to the information below to learn more about how microbiomes play an important role for our health and everyday lives. […]
debora.serra@eufic.org
Meet our DOMINO Microbiome Ambassadors!
#MicrobiomeAmbassador is a campaign initiated by the EU project MicrobiomeSupport. This is a social media campaign aimed at all microbe enthusiasts to share why they love microbes and their communities (a.k.a microbiomes). Through this campaign, we see the faces behind the research, and get a glimpse into why the microbiome is important for them. Meet […]
From kimchi to kefir: why ancient wisdom on food fermentation remains good for our gut (Positive News article)
Learn about the ancient wisdom about fermented foods! Read all about it in the Positive News article guided by Rain Kuldjärv, a food researcher at TFTAK, author & project partner of the DOMINO project. Read the full article on the Positive News website, here: www.positive.news/environment/food/why-ancient-wisdom-on-food-fermentation-remains-good-for-our-gut/ For more inspiration, check out Rain Kuldjärv’s “Fermentation: Plain and […]
Fermented foods: What are they, and what is their impact on our health?
Fermented foods have been consumed around the world for centuries. Today, they endure in kitchens, restaurants and markets, where an estimated 5000 types of fermented foods are eaten worldwide, making up 5-40% of human diets. As certain foods and beverages such as sourdough bread and kombucha rise in popularity and receive trend-worthy recognition, it begs […]
DOMINO Newsletter #1
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DOMINO Newsletter #2
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Domino’s First Annual Meeting in Tallin
Between 13th and 15th March 2024, all the partners of Domino convened to celebrate the end of the first year of the project, present what has been done and discuss the next steps. The meeting took place in Tallin, Estonia, hosted by Domino’s partner TFTAK. During these three days of work, we reviewed all the […]
Celebrating World Pulses Day: A Spotlight on Fermented Pulses
Since 2018, on February 10th the United Nations (UN) celebrates World Pulses Day, a global event designed to raise public awareness about the environmental significance and nutritional benefits of pulses. These edible seeds from a legume plant (including lentils, chickpeas, beans, lupin and other protein grains) have great benefits for food security, nutrition, health, […]
Gut Health & Fermented Foods – An Emerging Factor for Health and Disease Prevention?
The human microbiome, a community of more than 50 trillion bacteria and many more living microorganisms settled in and on our bodies, represents a pandora box of great mysteries. While a clear definition of a “healthy microbiome” does not yet exist, diversity has emerged as one major factor that enables the microbiome to support the immune system, provide nutrients and in some cases prevent certain diseases. Overall, these microorganisms play an important role in our lives and in the way our bodies function.
The past, present, and future of fermented foods
From the spicy kick of kimchi, the sour tang of creamy milk kefir, to the satisfying crust of sourdough bread, these culinary treats are as diverse as they are delicious. Countless fermented products like these have been a part of human culture for centuries and are a testament to the ancient art of fermentation. Today, their role in our diets and cultures has evolved and diversified, and fermented foods are becoming increasingly recognised for their roles in contributing to human health and more sustainable food systems.