Imagine making plant-based cheese and kefir that actually taste and feel like the real thing without using artificial chemicals. Instead of relying on processed additives, this work uses tiny microbes to create natural fats and fibers that mimic dairy. It is like using a biological recipe book to fix the common 'off-flavors' in vegan alternatives.
Plant-based dairy often suffers from poor taste, unpleasant odors, and artificial textures, leading to low consumer adoption. Current solutions rely on ultra-processing and artificial additives which conflict with clean-label trends.
A production technology for plant-based cheese and kefir and a bioinformatic tool to predict flavor, odour, and texture.
If you are a plant-based dairy manufacturer dealing with poor consumer acceptance of taste and texture — this project developed microbial fermentation products that improve organoleptic properties. This allows for the creation of cheese and kefir without artificial flavors or ultra-processing.
If you are a precision fermentation startup dealing with high R&D costs for flavor profiling — this project developed a bioinformatic tool to predict flavor, odour, and texture. This significantly decreases the costs of product development.
If you are a catering company dealing with the lack of high-quality, nutritious plant-based dairy options — this project developed products based on culinary expert perceptions. This ensures the final products meet professional chef standards for placement in the market.
The project includes technoeconomic evaluations combined with behavioural economics to define specific profit and price margins for the products.
Based on available project data, the project aims to empower the fermentation industry and uses a consortium with 6 industry partners to ensure commercial viability.
Based on available project data, the primary IP asset is a bioinformatic tool used to predict the sensory characteristics of products based on raw materials and microorganisms.
The project explicitly includes safety assessments as part of the process to accelerate commercialisation.
The project period runs from 2024-11-01 to 2028-10-31, suggesting a multi-year development cycle.
The consortium is well-balanced for commercialization, featuring 17 partners across 9 countries. With a 35% industry ratio (6 companies, including 6 SMEs), there is a strong bridge between the 6 universities and 2 research institutes and the actual market. The inclusion of SMEs suggests a focus on agile innovation and rapid technology transfer.
Contact RISE PROCESSUM AB in Sweden
Contact us to track the development of the bioinformatic flavor prediction tool.
