A Correction on
Health benefits and risks of fermented foods—the PIMENTO initiative
by Todorovic, S., Akpinar, A., Assunção, R., Bär, C., Bavaro, S. L., Berkel Kasikci, M., Domínguez-Soberanes, J., Capozzi, V., Cotter, P. D., Doo, E.-H., Gündüz Ergün, B., Guzel, M., Harsa, H. S., Hastaoglu, E., Humblot, C., Hyseni, B., Hosoglu, M. I., Issa, A., Karakaş-Budak, B., Karakaya, S., Kesenkas, H., Keyvan, E., Künili, I. E., Kütt, M.-L., Laranjo, M., Louis, S., Mantzouridou, F. T., Matalas, A., Mayo, B., Mojsova, S., Mukherjee, A., Nikolaou, A., Ortakci, F., Paveljšek, D., Perrone, G., Pertziger, E., Santa, D., Sar, T., Savary-Auzeloux, I., Schwab, C., Starowicz, M., Stojanović, M., Syrpas, M., Tamang, J. P., Yerlikaya, O., Yilmaz, B., Malagon-Rojas, J., Salminen, S., Frias, J., Chassard, C., and Vergères, G. (2024). Front. Nutr. 11:1458536. doi: 10.3389/fnut.2024.1458536
The conflict of interest statement was erroneously given as “The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The author(s) declared that they were an editorial board member of Frontiers, at the time of submission. This had no impact on the peer review process and the final decision.”
The correct conflict of interest statement is “The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The author(s) declared that they were an editorial board member of Frontiers, at the time of submission. This had no impact on the peer review process and the final decision. The handling editor MF is currently organizing a Research Topic with the author(s) BY, JD-S, AM.”
The original version of this article has been updated.
Keywords: fermented foods, food characterization, food safety, functional claims, health benefits, health claims, mechanism of action, systematic review
Citation: Frontiers Production Office (2025) Correction: Health benefits and risks of fermented foods—the PIMENTO initiative. Front. Nutr. 12:1717279. doi: 10.3389/fnut.2025.1717279
Received: 01 October 2025; Accepted: 01 October 2025;
Published: 16 October 2025.
Approved by:
Frontiers Editorial Office, Frontiers Media SA, SwitzerlandCopyright © 2025 Frontiers Production Office. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Frontiers Production Office, cHJvZHVjdGlvbi5vZmZpY2VAZnJvbnRpZXJzaW4ub3Jn