Funded Project: C'è Fermento

Development of novel lacto-fermented fruit and vegetable-based products



The C’è Fermento project - “Development of novel lacto-fermented fruit and vegetable-based products” - is funded by Emilia-Romagna Region in the framework of the Rural development Programme 2014-2020, measure 16.1.01 “Operational Group (OG) of the European Innovation Partnership for Agricultural Productivity and Sustainability (EIP-AGRI)”, Focus Area 2 A (Det. n. 7038 of 27/04/2020).

C’è Fermento aims at developing innovative healthy organic juices and purees thanks to the use of lactic acid bacteria.

Time frame: April 2020/October 2022
Scientific Manager: Camilla Lazzi, University of Parma
Project Manager: Silvia Folloni, Open Fields
Partners: Open Fields (Coordinator), Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare of the University of Parma - SITEIA-UNIPR, farms Vespignani Sara-Corte San Ruffillo, Punto Verde and Cà de Frà, EcorNaturaSì, Centoform.

Web site: https://www.gocefermento.it/en/ce-fermento/