Functional microorganisms have an often still unrecognised potential to support us as "little helpers" in a natural production of high-quality food. In the CREATE project, their direct use will allow fostering pulses towards healthy and sustainable food products in a meat-reduced diet.
Vitamin B12 is a limiting factor in a meat-reduced diet, folate concentrations are generally low in daily diets, and on top, an intersecting metabolism of both vitamins has been recognized favouring a concurrent intake of both vitamins. In addition, FODMAPs, that are defined as fermentable oligo-, di- and monosaccharides, and polyols, and a typical beany taste are main factors limiting consumption of pulses and pulse-based food products. With our innovative approach, we intend to overcome these hurdles. Our main goal is to ferment pea raw materials (focus on Swiss yellow peas) with functional microorganisms to yield a protein rich fermentate with an increase in microbial built vitamin B12 and folate and a concurrent microbial based decrease in FODMAPs and, as a side benefit, a decrease in beany taste. To facilitate market access, we will build the necessary understanding of techno-functional properties to predict the material’s applicability in different end product categories. Finally, we will demonstrate the effect of fermentation on end product quality for the use case texturized vegetable protein (TVP).
The starting point of this project are as follws: (I) An initial detailed chemical characterization of yellow peas combined with an initial safety assessment regarding microbial contaminants, (II) establishing analytical protocols for techno-functional assessment of coarse and finely ground unfermented and fermented yellow peasand, and (III) selecting suitable functional microorganisms aiming at direct use in pulses fermentation with FODMAPs degrading potential, and vitamin B12 and folate production properties.
With an overall increase in quality, the fermentates will be a suitable intermediate for down-stream processing to food products intended in a meat-reduced diet. Pulses have high contents in proteins and iron and thus are a high-potential plant-derived basis in a meat-reduced diet. Moreover, pulses are a valuable source for dietary fibres underlining their valuable nutritional profile that will even be improved by co-cultures of vitamin B12 and folate producing and FODMAPs degrading microorganisms. The innovative idea of a meat-replacing food produced by a specific fermentation process using functional microorganisms follows the main food trends and consumer preferences of naturally produced food in a clean labelling concept. This strategy highlights our unique selling proposition (USP) and meets the demands of the constantly growing segment of flexitarians, vegetarians, and vegans that are generally specifically prone to natural and sustainable food products. With our showcase of producing texturized vegetable protein (TVP) from fermented pea raw material to produce meat analogues, we drive the scientific date of this project together with our supporting partner towards application and, thus, take a first and very important step towards implementation.
The project wil begin in April 2021
Am Projekt beteiligte Personen
Prof. Dr. Susanne Miescher Schwenninger
, Head Food Biotechnology Research Group ZHAW; Project leaderProf. Dr. Nadina Müller
, Head Food Technology Research Group ZHAW; co-applicantProf. Dr. Irene Chetschik
, Head Food Chemistry Research Group, co-applicantProf. Dr. Laura Nyström
, Head Laboratory for Food Biochemistry ETHZ; co-applicantSusette Freimüller Leischtfeld
, Senior Reseracher Food Biotechnology Research Group ZHAWSandra Mischler
, Research Associate Food Biotechnolgy Research Group ZHAWBeatrice Baumer
, Senior Researcher Food Technolgy Research Group ZHAWRamona Rüegg
, Research Associate Food Technolgy Research Group ZHAWMarkus Kneubühl
, Senior Researcher Food Chemistry Research Group ZHAWAmandine André
, Post-doc Food Chemistry Research Group ZHAWDr. Edwina Romanens
, Senior Biotechnologist Planted Foods AGDr. Patrick Rühs
, Head of Science Planted Foods AG
Letzte Aktualisierung dieser Projektdarstellung 26.03.2021