World Ferment Day comes to London on Feb. 1, 2026, taking over The Grove from 12 p.m. to 4:30 p.m. Hosted by the Canadian Fermented Foods Initiative and the Preserving Chef, the event invites the community to explore one of the most dynamic shifts reshaping food, health and innovation. Designed to be accessible and industry-relevant, it welcomes food professionals, entrepreneurs and anyone curious about what is changing on their plate.
Fermentation has moved firmly into the mainstream. In 2026, it sits at the centre of rising demand for gut health, functional nutrition, cleaner labels and smarter protein solutions. Fermented foods improve nutrient absorption, extend shelf life and deliver bold, complex flavours without heavy processing. For producers and processors, fermentation has become a practical response to market pressure for foods that deliver both health value and commercial viability. World Ferment Day brings those ideas to life through real examples, real products and real conversations.
The program blends research, practice and entrepreneurship. Experts from Lawson Research Institute and Western University share insights into the science behind fermentation and health. Local chefs lead hands-on demonstrations, while small-batch producers showcase products that are already moving from experimentation to market. For consumers, it is a chance to taste and understand what makes fermented foods special. For industry professionals, it offers a clear view of how tradition, technology and scale now intersect.
The event also reflects the strength of London’s agri-food ecosystem. The region continues to lead in health-focused food innovation, supported by strong research capacity, advanced food processing expertise and a growing community of food entrepreneurs. Spaces like The Grove play a critical role by connecting ideas, talent and commercialization under one roof. From agri-tech and functional ingredients to alternative proteins, London is developing foods that support wellness without compromising flavour.
“As consumer demand for functional, health-focused foods continues to rise, the agri-food and beverage sector here in London is uniquely positioned to lead,” says Josh Taylor, manager of business development at LEDC. “Supporting and showcasing innovation through events like this ensures our local businesses are part of that growth story.”
For LEDC, World Ferment Day highlights the innovation already happening locally and helps strengthen connections across the food value chain. As fermentation becomes a core tool in modern food production, London is well positioned to shape what comes next.
Spots are limited and interest is building. World Ferment Day offers a clear look at where agri-food is heading and why London continues to matter in that conversation. Register and find more information here.
