Roquette joins the Ferments du Futur consortium

Roquette announces its official entry as a member of Ferments du Futur, a major national initiative dedicated to accelerating innovation through fermentation, to support the food transition. 

This public-private consortium brings together industry players, start-ups, and research centers around ambitious collaborative projects focused on ferments, fermented foods, and biopreservation. This collective momentum provides a unique framework for pooling resources, stimulating innovation, and strengthening French scientific excellence in a strategic technological field.

A commitment to the food systems of tomorrow  

By joining Ferments du Futur, Roquette confirms its ambition to actively contribute to building more sustainable food solutions. This membership is a continuation of our ongoing efforts to meet the growing demand for natural, functional, healthy, nutritious ingredients with a low environmental impact. This commitment will allow Roquette the opportunity to deepen its understanding of the R&D challenges faced by its clients and to develop closer collaborative relationships with them. 

Accelerating innovation through fermentation 

Today, fermentation represents an essential lever for developing new generations of ingredients and addressing global challenges related to health, climate, and food security. 

Within the Ferments du Futur consortium, Roquette will be able to:

• Collaborate with France’s leading fermentation experts.
• Contribute to the development of breakthrough technologies, particularly in bioactive compounds and low-carbon processes.
• Accelerate the industrialization and market launch of innovative solutions stemming from biotechnology and fermentation. 

Learn more

 About Ferments du Futur: www.fermentsdufutur.eu

Roquette R&D team: Aline Lebranchu, Pierre Lanos, Frédéric Bouvier, Isabelle Chambaud, Laetitia Guérin-Deremaux