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FavaFerment

The project FavaFerment in which the Protein Transition in Food professorship is involved on behalf of HAS Green Academy, focuses on the use of fermentation (including biopurification) of plant-based products and ingredients as a biotechnological solution to improve their sensory quality.

FavaFerment

The EU aims to achieve climate neutrality by 2050, with zero net greenhouse gas emissions. This transition poses significant challenges for the food industry, particularly in reducing the carbon footprint of food products. The protein transition, focusing on plant-based dairy and meat alternatives, is central to this effort.

However, consumer acceptance of these alternatives remains low, largely due to sensory performance originating from the sensory quality of the protein ingredient. Within the project, fermentation is applied to fava bean protein in an innovative way, by using fermentation, to improve its taste and overall sensory quality.

Overall sensory perception

This project aims to significantly enhance the sensory properties of favabean ingredients through the application of fermentation, including biopurification, as a biotechnological approach to improving sensory quality. During the fermentation process, microorganisms convert volatile components responsible for off-flavours into less sensory-active substances, thereby leading to a substantial improvement of the overall sensory perception.

Project consortium: Magnificent Proteins, NIZO, and HAS green academy. This project is supported by BiotechBooster.

More information on the website of BiotechBooster