Project R-15317

Flavour, Odour, and Texture Improvements of Plant-Based Dairy Products Using Microbial Fermentation (Research)

DELICIOUS proposes an innovative production technology to develop affordable, tasty, and safe plant-based dairy analogues (cheese and kefir) with high nutritional value by combining microbial fermentation products with plant-based raw materials. The project aims to accelerate the dietary shift and set a paradigm for the entire plant-based food sector. DELICIOUS contributes to improved nutrition by developing high-protein products enriched with vitamins, fibers, and probiotics, while also reducing the environmental footprint of the food industry. This is achieved by replacing conventional dairy with sustainable alternatives that require less water, land, and inexpensive residual raw materials. Guided by culinary experts, the project will enhance the sensory characteristics of current plant-based products to improve market adoption. Tailor-made microbial fat, yeast biomass, and fiber-producing strains will be used to achieve desired organoleptic properties without additives, artificial flavors, or ultra-processing. To support commercialization, DELICIOUS will conduct safety assessments, nutrition simulations, consumer testing, and techno-economic evaluations, integrating behavioral economics to optimize profit and pricing strategies. Furthermore, leveraging the expertise of the consortium in High Throughput methodologies, the project will empower the fermentation industry with a bioinformatic tool to predict flavor, odour, and texture based on raw materials and microorganisms, significantly reducing product development costs.

01 November 2024 - 31 October 2028