Project description
Fermentation techniques for flavourful and healthy plant-based foods
Consumers demand flavourful and healthy plant-based foods, prompting the need for advanced fermentation technologies to deliver tasty and nutritious options to the market. The EU-funded FlavourFerm project will optimise fermentation techniques to enhance the flavour of plant-based foods, addressing consumer preferences for delicious, nutritious and healthy products. The project will refine precision, biomass and traditional fermentation methods to improve the sensory properties and nutritional quality of plant-based foods. It will develop plant-based milk and cheese using animal-free recombinant casein derived from precision fermentation, and plant based meat using fungal mycelia sourced from legume fermentation. These ingredients and final products will be produced at pilot and pre-commercial scales in collaboration with SMEs and established manufacturers.
Objective
FLAVOURFERM aims to optimize, demonstrate, and deploy fermentation technologies to unlock the flavor potential of plant-based foods and respond to consumer demand for tasty, nutritious, and healthy plant-based products. Precision fermentation, biomass fermentation, and traditional fermentation techniques will be optimized to improve the sensory properties (flavor and texture) as well as the protein content and bioavailability in plant-based foods. Innovative fermented foods will be developed by incorporating ingredients from the optimized fermentation techniques into food products. The production will involve animal-free recombinant casein obtained by precision fermentation, as well as fungal mycelia obtained from legume fermentation, to produce an array of novel food products in three business cases: plant-based cheese, plant-based meat, and plant-based milk. All novel ingredients and final products will be scaled-up and produced at pilot and pre-commercial scale in collaboration with industrial partners, which include both innovative SMEs and established manufacturers from different EU regions.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
This project's classification has been validated by the project's team.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
This project's classification has been validated by the project's team.
- engineering and technology other engineering and technologies food technology
- natural sciences biological sciences biochemistry biomolecules proteins
- agricultural sciences agriculture, forestry, and fisheries agriculture grains and oilseeds legumes
- engineering and technology industrial biotechnology bioprocessing technologies fermentation
Keywords
Project’s keywords as indicated by the project coordinator. Not to be confused with the EuroSciVoc taxonomy (Fields of science)
Project’s keywords as indicated by the project coordinator. Not to be confused with the EuroSciVoc taxonomy (Fields of science)
Programme(s)
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
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HORIZON.2.6 - Food, Bioeconomy Natural Resources, Agriculture and Environment
MAIN PROGRAMME
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Topic(s)
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Funding Scheme
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
HORIZON-IA - HORIZON Innovation Actions
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Call for proposal
Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
(opens in new window) HORIZON-CL6-2024-FARM2FORK-01
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Net EU financial contribution. The sum of money that the participant receives, deducted by the EU contribution to its linked third party. It considers the distribution of the EU financial contribution between direct beneficiaries of the project and other types of participants, like third-party participants.
5230 Odense M
Denmark
The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.