Call for partners: development of new meat alternatives by fermentation


Call for partners: development of new meat alternatives by fermentation

Wageningen Food & Biobased Research invites industrial partners to join a consortium project on the development of new, sustainable plant-based proteins by fermentation.

In the past decades, the world population has grown exponentially and consequently the demand for protein for human nutrition has increased. Meat is an important protein source in the human diet but availability and its environmental impact drives the search for vegetable-based alternatives.

  1. Development of new tempeh products enriched with vitamin B12
    An innovative tempeh fermentation process has been developed at the Laboratory of Food Microbiology group at Wageningen University & Research leading to controlled vitamin B12 production by propionibacteria in co-culture with Rhizopus spp using lupin as the protein source. New tempeh products will be developed using other vegetable proteins including legumes but could also include wheat or other plant proteins sources.
  2. Development of novel tempeh fermentation processes with altered functionality
    New fermentation processes will be developed aiming for novel tempeh-like products with altered nutritional values including production of other vitamins, antioxidants, or novel flavours or improved/altered texture.
  3. Meat-like flavour production by fermentation
    New fermentation processes for development of meat-like flavours that can be used to increase the consumers acceptance of (fermented) plant-based proteins
  4. Shelf life of tempeh products
    Novel strategies to enhance product safety and shelf life of tempeh products will be developed. Approaches may include novel processing techniques such as high hydrostatic processing or alternative, milder heating regimes.

    The project will be a close multi-disciplinary collaboration with Wageningen University & Research, involving both applied research- and academic groups. We aim to build a balanced consortium consisting of both SME and bigger companies. We invite partners from different area’s including producers of meat alternatives, flavour houses, legume suppliers to participate in the project.