Researchers will combine sustainable protein extraction with fermentation using bacteria and fungi, which can remove undesirable compounds, improve taste, and boost nutritional value by producing vitamins normally found mainly in animal products. Target products include ingredients for meat alternatives, spreads, snacks and fermented foods similar to tempeh, with potato side streams also being explored as a growth medium for protein-rich fungi.  

The consortium brings together four universities, two universities of applied sciences, three vocational institutions, nine companies, a crop growers' cooperative and several network organisations, aiming to identify why many promising food innovations struggle to reach supermarket shelves and to develop a blueprint that could apply to side streams from other crops.

#FoodValorisation #CircularFoodChain #AlternativeProteins