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Content archived on 2024-04-19

NEW CONCEPT AND NEW FERMENTATION TECHNOLOGIES TO IMPROVE THE QUALITY (TEXTURE AND FLAVOURS) OF QUARGS AND QUARG-LIKE PRODUCTS

Objective



The objective is to design a new method of quarg production where acidification and flavour formation are separated. This will allow for both better control over texture and flavour, and also for many more variants to be produced. It thus constitutes an improvement over known technology.

Call for proposal

Data not available

Coordinator

Yoplait SA
EU contribution
No data
Address
10 rue Jean Jacques Rousseau
94200 Ivry-sur-Seine
France

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Total cost
No data

Participants (4)