Work

D1.3. PB fermented foods with casein and fungal mycelia

Year: 2026

Type: article

Abstract: D1.3 presents the final results of WP1 of FlavourFerm, which focused on the development of fermented plant‑based food products using ingredients derived from casein and fungal fermentation. The objective of WP1 was to formulate, process, and technically validate innovative plant‑based alternatives to dairy‑ and meat‑based foods, supported by laboratory‑ and pilot‑scale experimentation. As a result of the activities carried out within Task 1.3, nine final product prototypes were successfully developed and documented, covering the three food categories originally targeted in the project. These include three plant‑based milk alternatives based on oat, almond, and soy matrices; two burger‑type plant‑based meat products produced using different fungal fermentation approaches; and four plant‑based cheese alternatives comprising a mature (aged‑type) cheese, a cream‑type cheese, a mozzarella‑style cheese, and a feta‑style cheese. For all product categories, the deliverable describes the selection of raw materials and functional ingredients, the adopted formulation and fermentation strategies, and the corresponding processing steps, including pre‑treatments, fermentation, and post‑processing operations. The technical feasibility of the developed prototypes is demonstrated through experimental results obtained at laboratory and pilot scale. The physicochemical, technological, and sensory analyses reported in this deliverable are preliminary and were conducted by partners as part of the product development process. A comprehensive and harmonized characterization of the final products will be undertaken in later WPs. Overall, Deliverable D1.3 consolidates the final portfolio of fermented plant‑based products developed in WP1 and establishes a sound technical basis for their further evaluation and application in subsequent tasks and work packages of the FlavourFerm project, including nutritional quality (WP2), sensory and physico-chemical characteristics (WP3), functionality in different preparations (T1.4 and WP5), and environmental performance (WP5).

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.23921587

Authors: Brzezowska, Jessica, MICHALSKA-CIECHANOWSKA, Anna, Larrauri, Alberto, Tomas, Guillem, Aparicio García, Natalia

Institutions: Wrocław University of Environmental and Life Sciences, InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Polish Academy of Sciences, Asociación de Investigación de la Industria Agroalimentaria

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W7225196574

FWCI:

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