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. Thus, our main goal is to ferment pea raw materials (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 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.
The starting point of this project are as follws: (I) An initial detailed chemical characterization of Swiss 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 Swiss 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.
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 10.05.2022