Unleashing the flavour potential of plant-based foods via fermentation

Grant N°. 101181661

ABOUT FALVOURFERM

Duration: 1st November 2024 – 30th April 2028

Coordinator: Syddansk Universitet (Denmark)

Project Partners: 14 partners, from 9 countries: Austria, Belgium, Denmark, Finland, Israel, Poland, Spain, Sweden and United Kingdom.

Source of funding: Horizon, cofounded under HORIZON-CL6-2024-FARM2FORK-01

AIM

FlavourFerm aims to optimse and apply fermentation technologies to enhance the flavour, texture, and nutritional quality of plant-based foods, meeting demand for nutritious and sustainable alternatives. It focuses on precision fermentation for non-animal casein, fungal biomass fermentation from legumes, and traditional fermentation with chickpeas and lupins for plant-based cheese, meat, and dairy substitutes.

Role of EuroFIR AISBL in FLAVOURFERM

EuroFIR will provide nutrient data against which six fermented foods will be compared and undertake a regulatory framework analysis pertaining to fermented foods, with a view to positioning FlavourFerm solutions across diverse jurisdictions (WP2). The expert members will support this including one of the Directors, Luca Bucchini (HYLO). The association will also contribute to the proposed fermented food and flavour knowledge database, and flavour prediction model. EuroFIR will lead outreach, stakeholder engagement, and delivery of open science resources (WP6-7), helping support dissemination of project results through digital platforms, including as social media and the project website. Additionally, EuroFIR will foster connections with stakeholders, underpinning market potential and post-project exploitation (WP6-7).

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