Objective
The objective of FLAVOURFERM is to optimise, demonstrate and deploy fermentation technologies to unlock the flavour 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 optimised to improve sensory properties, such as flavour and texture, as well as the protein content and bioavailability of plant-based foods.
Activities
- Develop and produce food products using advanced precision fermentation techniques and microbial biomass.
- Develop and produce fermented plant-based alternatives with improved organoleptic properties.
- Demonstrate the superior nutritional qualities of FlavourFerm food products to support widespread consumer adoption.
- Demonstrate the potential positive health effects related to the microbiome.
- Assess the safety of the approach and regulatory aspects.
- Apply a consumer-centred approach to product development, demonstrating consumer acceptance of flavours and textures.
- Develop a machine learning-based framework that showcases the flavour, nutritional and health-promoting properties of FlavourFerm food products.
- Ensure the sustainability of FlavourFerm solutions and their contribution to the Food 2030 priorities.
- Demonstrate the feasibility and acceptance of the proposed solutions among key stakeholders.
Dissemination/Transfer
