Projecttitel: Fermented plant proteins
MMIP: Eiwitvoorziening voor humane consumptie uit (nieuwe) plantaardige bronnen (A4)
Looptijd: 2019 – 2022
Publiek budget: € 720.000
Privaat budget: € 720.000
Projectleider: Marjon Navarro
Betrokken partijen: De Hobbit, De Korte Weg, Duynie, Givaudan, Wageningen University & Research
In the past decades, the world population has grown exponentially and also the level of income has increased leading to a rise in the global meat production. Meat is an important protein source in the human diet but to reduce impact on public health, environment and society reduction of meat intake by consumption of more vegetable-based protein sources is desired. Fermentation provides an excellent technique to meet the consumers demand for nutritional, healthy and attractive protein products that are sustainably produced.
This project aims at the development new plant-based protein rich meat-replacers by the use of fermentation with special focus on the in situ production of meat associated vitamins and meat-line flavours and new possible sources of protein rich plants. In the project, we will address the three main challenges for fermentation as tool for vegetable-based meat analogues, that is the protein source, the production of (micro) nutrients and the production of meat like flavours. Also, the safety and shelf life will be researched.
The project outcomes aim to impact on society by providing novel fermentation process for plant-based meat alternatives thereby new innovative solutions to cut down meat consumption and to reduce CO2 footprint of the agrifood industry. The project provides fundamental understanding of requirements of co-culturs of food grade moulds and bacteria for domestication to new plant protein fermentation processes. Moreover, adaptive evolution approaches will be used to improve the co-culture performance.
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