Imagine using the same magic that makes sourdough bread or yogurt to make plant-based burgers and cheese taste like the real thing. This work uses tiny organisms to break down plant proteins, removing bitter tastes and adding rich flavors. It's like a natural flavor upgrade that also makes the food healthier and easier for the body to digest.
Plant-based foods often suffer from poor taste, unpleasant textures, and low protein bioavailability, which hinders consumer adoption.
Optimized precision, biomass, and traditional fermentation processes to create animal-free recombinant casein and fungal mycelia for plant-based foods.
If you are a plant-based cheese manufacturer dealing with poor flavor and texture — this project developed animal-free recombinant casein via precision fermentation that improves sensory properties.
If you are a meat substitute producer dealing with the 'beany' taste of legumes — this project developed fungal mycelia from legume fermentation that enhances flavor and protein bioavailability.
If you are a plant-based milk brand dealing with consumer demand for healthier, tastier options — this project developed optimized fermentation techniques to improve the nutritional profile and taste of plant-based milk.
Based on available project data, specific cost figures or pricing for the technologies are not provided.
The project aims to scale up production to pilot and pre-commercial scale in collaboration with industrial partners.
Based on available project data, there is no specific information regarding IP or licensing agreements.
The project period runs from 2024-11-01 to 2028-04-30, suggesting commercial readiness toward the end of this window.
The project involves 6 industrial partners, including SMEs and established manufacturers, to ensure the ingredients are scaled and produced for real-world food products.
The consortium is heavily geared toward commercialization, with a 38% industry ratio consisting of 6 industrial partners, including 4 SMEs. The collaboration spans 9 countries and balances academic research (4 universities, 5 research institutes) with practical application, ensuring that the fermentation technologies are tested in real-world manufacturing environments.
Contact SYDDANSK UNIVERSITET in Denmark
Contact us to connect with the FlavourFerm consortium for pilot-scale ingredient sourcing.
