FERMAVAL is a cross-border project between Spain and France that aims to add value to underutilised agri-food raw materials and by-products through fermentation processes. This low-tech approach, tailored to small businesses and local producers, enables the development of fermented foods with improved organoleptic and nutritional properties, whilst also reducing potential environmental impacts.

The project thus helps to strengthen the competitiveness and resilience of the agri-food sector in the POCTEFA area, promoting the sustainable use of resources and the creation of new products with commercial potential in the cross-border market.

• École d’Ingénieurs de Purpan
• CETT – Barcelona School of Tourism, Hospitality and Gastronomy
• Leartiker
• AREA – Association Régionale des Entreprises Alimentaire

• Innovative development of fermentation processes and products.
• Selection of suitable food matrices and microbial strains.
• Study, optimisation and control of microbial strains and fermentation processes.
• Development and validation of processes at pilot scale.
• Physico-chemical, microbiological and sensory evaluation of the products developed.