Fermented pLAnt pRotEins (FLARE)
In the past decades, the world population has grown exponentially and the level of income has increased leading to a rise in the global meat consumption. Meat is an important protein source in the human diet but to reduce impact on public health, environment and society, a reduction of meat intake by consumption of more vegetable-based protein sources is desired. Hurdles for increased meat analogue acceptance by consumers are the bite and structure, the lack of essential micronutrients and the non-meaty taste. 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 of new plant-based protein rich meat-replacers by the use of fermentation with special focus on the in situ production of meat associated vitamin B12 and meat-like flavours and different sources of protein rich plants or plant-based co-product streams. In the project, we will address the three challenges for fermentation as tool for vegetable-based meat analogues which are
(i) the production of meat like flavours,
(ii) fortification of plant-based protein sources from co-product streams of the food and beverage industry with vitamin B12 produced by food-grade bacteria, and
(iii) the use of new high protein plant sources for vitamin B12 fortified tempeh analogues.
This project aims at the development of new plant-based protein rich meat replacers by the use of fermentation with special focus on the in situ production of meat associated vitamin B12 and meat-like flavours and different sources of protein rich plants or plant-based co-product streams.
Vitamin B12 is only found in animal-based products. Consumers that wish to consume less or no animal-based products rely on added vitamin B12, which does not always come from a natural source. A natural way to enrich plant-based products with vitamin B12 is thus very appealing to consumers that have a plant-based diet. In addition consumers that enjoy meat do so because of structure, bite, and the meat-like taste. Using fermentation to create meat-like flavours from plant-based substrates is thus important for the sensory perception of plant-based alternatives.
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