FlavourFerm aims to optimize, demonstrate, and deploy fermentation technologies to unlock the flavour 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 optimised to improve the sensory properties (flavour and texture) as well as the protein content and bioavailability in plant-based foods. 

Innovative fermented foods will be developed by incorporating ingredients from the optimised fermentation techniques into food products. The production will involve animal-free recombinant casein obtained by precision fermentation, as well as fungal mycelia obtained from legume fermentation, to produce an array of novel food products in three business cases: plant-based cheese, plant-based meat, and plant-based milk. 

All novel ingredients and final products will be scaled-up and produced at pilot and pre-commercial scale in collaboration with industrial partners, which include both innovative SMEs and established manufacturers from different EU regions.

Further information:

• Flavourferm

Funding source:

This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 101181661.

The project runs from November 2024 to April 2028, and is coordinated by Syddansk Universitet in Denmark.