FerVeLact II

Objective

The overall objective of the FerVeLact II project is to obtain new dairy analogue food structures (plant-based drinks, yoghurts, cheeses) from native plant raw materials from the Valencian Community (almond, lupin, tiger nut and flax), and advanced fermentation technologies. In this regard, the development of new ingredients is proposed, such as recombinant casein, deodorised plant raw materials and structured fats, whose application will make it possible to approximate the nutritional, sensory and technological characteristics of reference animal-origin products (milk, yoghurt and cheese).

Activities

1. Obtaining new advanced ingredients
2. Deodorisation process for plant flours using supercritical extraction technology
3. Generation of new dairy analogue structures
4. Objectification of the sensory perception of the fermented product through molecular evaluation of the product and its relationship with process conditions
5. Food Law advisory services
6. Management and coordination
7. Communication and Dissemination
8. Transfer and promotion of results

Dissemination/Transfer

• Poster

Press releases

• AINIA will develop 12 R&D projects in 2023
• AINIA studies how to improve the sensory and nutritional properties of dairy analogues

Outreach articles

• Improving the nutritional and sensory profile, the challenge of dairy analogues
  World Vegan Day
• Search for new viable, sustainable and healthy protein sources
• Structured fats, deodorised flours and recombinant casein, new advances in the development of dairy analogues

News for AINIA Network companies

• A total of 24 AINIA Network companies will participate in 12 R&D projects in 2023

Internal dissemination

• The 12 ERDF projects submitted to IVACE have been approved
• We have submitted 12 proposals to the IVACE-ERDF 2022 call for grants
• We share the results of 8 IVACE ERDF projects

Media dissemination

Dairy analogues as an alternative to animal-origin foods (technical article published in TECHPRESS Dairy Dossier)

Article in El Economista: “the green revolution reaches fermented dairy products”

Dissemination at events

Presentation at the Power to Consumer Conference: Towards new responsible consumption models to combat food waste

Presentation at the Innotransfer Conference | Agri-food: Trends in healthy and sustainable food organised by UMH Science Park

Presentation at the Food Innovation Congress organised by the Valencian Association of students and professionals in Food Science and Technology at the Faculty of Pharmacy of the Universitat València

Presentation at the “Innovative foods: Innovating food for seniors” Conference organised by AGEING_LAB FOUNDATION (Beatriz Pérez)

Presentation at the “Applications of biotechnology in the food industry” Conference organised by BIOGA Galician food cluster (Enrique Rey)

Presentation at the technical conference on formulation solutions for the food industry organised by Mettler Toledo (Mariana Valverde)

Participation in a round table at Ftalks Food Summit: New proteins enter the market (Andrés Pascual)

Video and photos

FerVeLact II: New advances in the development of dairy analogues (VIDEO)