FERM4FOOD to turn fermentation CO₂ into food ingredients

FERM4FOOD launched in Valencia with 15 partners from 8 European countries to capture CO₂ from food fermentation and convert it into ingredients for new food products. The Horizon Europe project aims to cut emissions, save resources and test the system at an Italian brewery before wider market validation.

Why it matters: - FERM4FOOD targets one of the food industry’s hidden climate costs: CO₂ from industrial fermentation in breweries, wineries and bakeries. - The project aims to turn that waste stream into food-grade ingredients, linking emissions reduction with new revenue-generating products. - The initiative aligns with the European Green Deal, the Farm to Fork strategy and Food 2030. - The project anticipates at least a 45% reduction in CO₂ emissions versus conventional ingredient production methods. - The project also projects lower water use and land use, plus the creation and safeguarding of 25 highly skilled jobs.

What happened: - The FERM4FOOD kick-off meeting takes place in Valencia on June 11-12, 2026. - AINIA coordinates the Horizon Europe-funded project. - The consortium includes 15 organisations from 8 European countries. - The partner group spans research and technology organisations, innovative SMEs, and industrial companies focused on fermentation, engineering and digitalisation. - The project will run for 48 months under call HORIZON-CL6-2025-02-FARM2FORK-14.

The details: - FERM4FOOD will capture CO₂ generated during industrial fermentation and convert it through precision fermentation into three ingredients: lactic acid, single-cell protein and microbial oils. - The platform will use genetically modified microorganisms optimised for conversion efficiency. - The project will pair that biology with advanced purification processes to reach food-grade quality. - The system is described as a modular platform and will be demonstrated at European scale. - The ingredients will be validated in two vegan consumer products: a plant-based barista drink rich in protein and a beauty food pouch targeting skin health. - Both products will be developed and tested with real consumers. - The solution will be validated under real conditions at BALAD, an Italian brewery in Piozzo, Italy. - Mobile fermentation units will be used at the brewery to test technical and economic feasibility at pre-commercial scale. - The consortium covers the full innovation chain, from genetic design to market validation.

Between the lines: - The project is part climate tech, part food innovation strategy. - By focusing on ingredients rather than standalone carbon capture, FERM4FOOD is trying to make emissions reuse commercially relevant for the agri-food sector. - Testing with consumer products suggests the consortium is aiming beyond lab success and toward market uptake. - The Italian brewery pilot is a key proof point because it will show whether the system works in a live industrial setting.

What's next: - FERM4FOOD will move from launch to development, demonstration and consumer testing over the next 48 months. - The BALAD brewery trial will serve as the main pre-commercial validation site. - The consortium will use the pilot results to assess whether the platform can scale across the European food and beverage industry. - The project’s market validation phase will test whether the new ingredients can support commercial products at food-grade standards.

The bottom line: - FERM4FOOD is betting that the food industry’s fermentation emissions can become a source of ingredients, not just a source of carbon.