Consumers increasingly prefer food products made of naturally produced ingredients. This is leading companies to take another look at age-old fermentation processes for their clean-label promise and capacity for sustainable production. But what options does fermentation offer for the modulation of qualities such as taste, texture and nutrient content in food materials? And how can I find the optimal substrate – strain combination? To answer these questions, Wageningen Food & Biobased Research is searching for industrial partners for joint research efforts aiming to speed up clean label innovations by microbiological fermentation.
Fermentation technology is making a ‘comeback’ in western markets, with growing demand of consumer perceptions of it as a ‘natural’ and ‘healthy’ process. The technology has high potential to improve food products with respect to certain functionalities, but the selection of the most optimal fermentation, i.e. substrate – strain combination and fermentation strategy, remains a challenge. Within this project we tackle this challenge by enabling the food industry to speed up their developments in clean label foods and food ingredients via new food fermentation approaches by applying cutting edge informatics knowledge and software tools.
Predictive software tools
Besides the predictive software developments, we will use food grade (multi-)strains and develop high-throughput screening tools to identify produced compounds. INFORMED will enable food producers to develop fermentation strategies to introduce or replace functionalities based on substrate-strains datasets and will take legislation and safety into account.
Want to join us?
This consortium is open for participation from (natural) ingredient companies like for instance microbe suppliers and flavor houses, agricultural processors and consumer goods manufacturers. In return for in-cash and in-kind contributions to the project, partners can specify side-streams and end-products for research, and provide direction to the research activities. Unfortunately we are not able to reply to solicitations from research institutes or enquiries from students related to this project.