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Financement de l’UE (4 499 801 €) : Amélioration de la saveur, de l’odeur et de la texture des produits laitiers d’origine végétale à l’aide de produits de fermentation microbienne Hor18/10/2024 Programme de recherche et d'innovation de l'UE « Horizon »
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Amélioration de la saveur, de l’odeur et de la texture des produits laitiers d’origine végétale à l’aide de produits de fermentation microbienne
DELICIOUS proposes a novel production technology to create affordable, tasty and safe plant-based dairy analogues (cheese and kefir) with high nutritional value, by combining microbial products with plant-based raw materials. The project has the ambition to accelerate the dietary shift, acting like a paradigm for the whole plant-based food sector. DELICIOUS contributes to a better nutrition for everybody by developing products with high protein content, rich in vitamins, fibres and probiotics. The project aims also to decrease the environmental footprint of food industry not only by replacing conventional dairy products in peoples’ diets but also by introducing microbial products which acquire less fresh water, less land use and inexpensive residual raw materials. Having as starting point the perceptions of culinary experts (chefs), the project will improve the sensory characteristics of the current, commercial plant-based products in order to improve their placement in the market. To that end, we will use tailor-made microbial fat, produced via precision fermentation, yeast biomass and fibre-producing microbial strains to achieve the desired organoleptic properties without additives, artificial flavours and avoiding ultra-processing methodologies. To accelerate the commercialisation of the developed products, DELICIOUS will perform various analyses and evaluations: Safety assessments, nutrition simulations, consumers testing and technoeconomic evaluation of the processes combined with behavioural economics to define the profit and price margins for such products. Capitalising on the great capacity and experience of the consortium on High Throughput methodologies, the project has also the great ambition to empower fermentation industry with a bioinformatic tool to predict flavour, odour, and texture of a product, based on the initial raw materials and the microorganisms used in fermentation, significantly decreasing the costs of product development.
| Aalto Korkeakoulusaatio sr | 278 584 € |
| Ainia | 302 768 € |
| Arbiom | 146 481 € |
| Asociacion Cluster Food+I | 234 375 € |
| Chalmers Tekniska Hogskola AB | 280 244 € |
| CHR. Hansen AS | 140 875 € |
| Ethniko Kai Kapodistriako Panepistimio Athinon | 250 625 € |
| Fundacio Alicia, Alimentacio i Ciencia | 45 594 € |
| Kobenhavns Universitet | 377 786 € |
| Makedoniki Viomihania Galaktos Anonimos Eteria (Mevgal SA) | 277 200 € |
| Melt&Marble AB | 260 211 € |
| Microbiomesupport - Verein ZUR Forderung DER Vermittlung VON Forschung, Technologie UND Innovation IM Bereich Mikrobiome DES Lebensmittelsystems | 73 120 € |
| Nizo Food Research B.V. | 315 000 € |
| Panepistimio Thessalias | 225 000 € |
| Rise Processum AB | 858 091 € |
| Universiteit Hasselt | 134 598 € |
| Vacka Queseria SL | 299 250 € |
https://cordis.europa.eu/project/id/101181822
Cette annonce se réfère à une date antérieure et ne reflète pas nécessairement l’état actuel.