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Unleashing the flavour potential of plant-based foods via fermentation

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

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Coordinator

SYDDANSK UNIVERSITET
Net EU contribution
€ 950 688,00
Address
CAMPUSVEJ 55
5230 Odense M
Denmark

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Region
Danmark Syddanmark Fyn
Activity type
Higher or Secondary Education Establishments
Links
Total cost
€ 950 688,75

Participants (16)