Fermeat
The HAFL team developed an innovative food transformation platform to convert soybean okara (a nutritionally valuable material largely treated as food waste) into a vegan, textured, flavorsome meat alternative with promising versatility.
Factsheet
- Schools involved School of Agricultural, Forest and Food Sciences
- Institute(s) Consumer-focused Food Production
- Funding organisation Others
- Duration 01.10.2019 - 31.08.2021
- Head of project Michael Alistair Whyte
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Project staff
Michael Alistair Whyte
Tobias Kistler
Carlotta Sartori
Prof. Dr. Christoph Denkel
Prof. Daniel Heine - Partner Gebert Rüf Stiftung
- Keywords Fermentation, soybeans, meat alternative, okara, mould
Situation
The aim of the project is to scale up and commercialize the production processes involved with a small range of products based on fermented soybean okara which fall into the categories of meat analogs and meat substitutes.
Course of action
The project consists of 5 major parts, beginning with soybean okara and concluding with the development of business and further funding opportunities. (1) Heat treatment processes of okara (2) Okara preparation (3) Fermentation and microbiological stability (4) Product and packaging development (5) Business and further funding development.
