Fermentation has held a central place in human nutrition for millennia, both for the preservation of perishable goods and for their transformation. Fermented foods indeed have unique sensory properties, in addition to health benefits that are increasingly well-documented. Furthermore, fermentation contributes to the sustainability of our food systems. As we move towards more natural, plant-based and sustainable diets, fermentation represents a key technology for transforming agri-food systems. The Ferments du Futur (FdF) initiative, led by INRAE and ANIA with the support of France 2030, aims to develop new ferments, to fermentation processes and to create high added-value fermented foods, drawing on biotechnologies, data science and public-private collaborations. This article outlines the major challenges associated with fermentation: food safety, sensory properties, nutrition and health and environmental impact, while highlighting the concrete solutions that FdF will provide, through its projects and technological platforms.