Flavour, oDour and tExture improvements of pLant-based daIry produCts using microbIal fermentation prodUctS

Microbial fermentation for tasty and healthy plant-based dairy
The market increasingly demands tasty and healthy plant-based dairy products. Innovative tools can enhance the fermentation industry’s ability to predict product flavour, odour and texture while also reducing pollution. With this in mind, the EU-funded DELICIOUS project aims to develop a new technology for producing affordable, tasty and nutritious plant-based dairy alternatives, such as cheese and kefir. By combining microbial products with plant-based materials, the project will encourage a shift towards plant-based diets and help lower the food industry’s environmental impact. It will focus on high-protein products enriched with vitamins, fibres and probiotics. To support commercialisation, the project will conduct safety assessments, nutritional simulations, consumer testing and techno-economic evaluations, along with developing a bioinformatics tool to predict product characteristics.