{"id":55204,"date":"2022-11-09T00:00:00","date_gmt":"2022-11-09T00:00:00","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/transparencia\/fervelact-ii\/"},"modified":"2022-11-09T00:00:00","modified_gmt":"2022-11-09T00:00:00","slug":"fervelact-ii","status":"publish","type":"transparencia","link":"https:\/\/ainia.endesarrollo.pro\/en\/transparencia\/fervelact-ii\/","title":{"rendered":"FerVeLact II"},"content":{"rendered":"

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Objective<\/h2>\n

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).<\/p>\n

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Activities<\/h2>\n
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  1. Obtaining new advanced ingredients<\/li>\n
  2. Deodorisation process for plant flours using supercritical extraction technology<\/li>\n
  3. Generation of new dairy analogue structures<\/li>\n
  4. Objectification of the sensory perception of the fermented product through molecular evaluation of the product and its relationship with process conditions<\/li>\n
  5. Food Law advisory services<\/li>\n
  6. Management and coordination<\/li>\n
  7. Communication and Dissemination<\/li>\n
  8. Transfer and promotion of results<\/li>\n<\/ol>\n

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    Dissemination\/Transfer<\/h2>\n