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FLAVOURFERM focuses on enhancing the flavor and nutritional value of plant-based foods through optimized fermentation technologies. The project aims to create innovative products like plant-based cheese and meat using animal-free ingredients.
FLAVOURFERM aims to optimize, demonstrate, and deploy fermentation technologies to unlock the flavor 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 optimized to improve the sensory properties (flavor and texture) as well as the protein content and bioavailability in plant-based foods.
Innovative fermented foods will be developed by…
SYDDANSK UNIVERSITET
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Spain, Donostia San Sebastian
Type: Research institute
Activity type: Research Organisations
SME: No
Sweden, Umea
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
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