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.
Fiche signalétique
- Départements participants Haute école des sciences agronomiques, forestières et alimentaires
- Institut(s) Production alimentaire centrée sur les consommateurs
- Organisation d'encouragement Autres
- Durée 01.10.2019 - 31.08.2021
- Direction du projet Michael Alistair Whyte
-
Équipe du projet
Michael Alistair Whyte
Tobias Kistler
Carlotta Sartori
Prof. Dr. Christoph Denkel
Prof. Daniel Heine - Partenaire Gebert Rüf Stiftung
- Mots-clés 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.
Approche
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.
