Canadian Fermented Foods Initiative launches to expand access to science-based insights on fermented foods

A new national network designed to help Canadians better understand the health benefits of fermented foods has launched with support from leading researchers and the Weston Family Foundation. The Canadian Fermented Foods Initiative (CFFI), described as the first resource of its kind in North America, began sharing evidence-based information, recipes and research ahead of its official launch event on November 17.

Based in London, Ontario, the initiative was developed to serve consumers, health professionals, academics and the food industry by offering clear, accessible resources on the links between fermented foods and human health. The collaboration brought together experts from St Joseph’s Health Care London, Lawson Research Institute, the University of Calgary and the University of Alberta.

The project was led by Jeremy Burton, PhD, who oversees one of Canada’s largest microbiome research programs and is Interim Vice President Research at St. Joseph’s and Lawson. Burton was joined by Raylene Reimer, PhD, professor of nutrition at the University of Calgary, and Ben Willing, PhD, a University of Alberta professor and former Canada Research Chair in Microbiology of Nutrigenomics.

Burton said the growing interest in foods such as sourdough bread, kimchi, sauerkraut and kombucha reflected more than taste or tradition. Large population studies have shown that people who regularly consume fermented foods tend to have fewer digestive issues and a lower risk of chronic disease. “How exactly does that work – and why? Well, that’s the big question we’re trying to solve,” he said. “One day, I believe, ‘ferment-ceuticals’ will be engrained in our diets and our health vocabulary.”

St Joseph’s Health Care London has been a longstanding center for research in this area. The team recently published what it described as the most comprehensive synthesis to date of evidence on fermented foods and human health in the journal Advances in Nutrition. The paper reviewed current scientific understanding, highlighted gaps in the evidence base and identified priorities for future study.

The CFFI was established to make this type of research easier to navigate. The network’s website includes summaries of current studies, background information on fermentation practices and recipes intended to help consumers incorporate more fermented foods into their diets. The initiative also aims to connect researchers working on microbiome and nutrition science with food companies interested in product development.

Connor Flynn, a London-based chef, master food preserver and high school teacher, contributed recipe videos to the CFFI website. Flynn said fermentation had a long history but sometimes lost visibility in North American food culture. “Fermenting foods is an old practice that’s never fallen out of flavour, but has sometimes fallen out of favour to North Americans. Now it has become popular again,” he said.

The November 17 launch event brought together contributors from across Canada and Europe, including scientists, industry partners and culinary practitioners. Organizers said the event was intended to strengthen collaboration and help establish a shared understanding of the science behind fermented foods.

By providing a central resource for evidence-based information, the initiative aimed to address confusion about fermentation’s role in nutrition and public health. Researchers involved in the project said they hoped the platform would support both scientific progress and practical guidance for consumers.

The CFFI planned to continue expanding its library of materials as new research emerged, with the goal of making fermentation science more accessible to a broad audience. The organization said the resource would remain freely available at fermentedfoods.ca.