Für den Inhalt der Angaben zeichnet die Projektleitung verantwortlich.
Dieses von der Gebert Rüf Stiftung geförderte Projekt wird von folgenden weiteren Projektpartnern mitgetragen:
Project no: GRS-055/19
Amount of funding: CHF 150'000
Duration: 10.2019 - 05.2021
Area of activity:
First Ventures, seit 2018
Michael Alistair Whyte
Hochschule für Agrar-, Forst- und Lebensmittelwissenschaften HAFL
3052 Zollikofen (Schweiz)
- michael.whyte@bfh. ch
Project Fermeat began as a Masters thesis topic with around 40 kg of soy bean okara and a desire to find an alternative solution to current applications which include biogas fuel, animal feed and worst of all, disposal, for a material which carries a high nutritional value. The question raised was how could we better use this material which is produced world-wide in excess of 3,000,000 tonnes per year. The origins of our answer lie in Asian food culture, applying the fermentative power of the soybean tempeh mould Rhizopus oligosporus, used for centuries in the cuisine of many Pan-Asian countries. By treating and fermenting the okara in a process developed within the Berner Fachhochschule, we have successfully created a small range of okara-based food product formats that can be positioned in the meat-alternative market, displaying meat-like textures and an umami, savory flavor profile with a significant diversity for culinary application. As an alternative use for okara, some benefits include: reduced environmental burden, increased consumer choice in a rapidly growing vegan/vegetarian market, nutritionally as a product fibre and protein are in abundance, and finally there is potential to become a valued stakeholder in the soy processing supply chain. Thus, with the aid of Gebert Rüf Stiftung, the project goal is to further develop the concept and processes in their entireties and to subsequently initiate production at a small-scale commercial level.
What is special about the project?
The okara treatment and fermentation process developed is an exciting new alternative to current methods. The innovation itself surrounds imaginative use of already existing technologies and fermentation techniques. Fermentation is where the magic happens, the transformative powers of Rhizopus growth convert the okara from a fibrous, often gritty material into a flavoursome, textured, meat-like product with a wonderfully elegant simplicity. The potential for entry into the Swiss and European vegan/vegetarian/flexitarian markets is huge, though considering world-wide okara output, widespread implementation of our processes could impact hugely to reduce okara disposal whilst indirectly reducing the consumption of animal produce.
Upscale of Material Preparation Processes – Bulk of raw material preparation processes understood, methods covering a range of process flows defined.
Upscale of Substrate Treatment Processes – Captured knowledge from earlier project stages being applied to product development and production, processes undergoing optimization.
Upscaling and Stabilization of Fermentation Processes – Upscaling of fermentation in a variety of formats successful, respective a view to integrate into overall production operations.
Business, Funding and Customer Development – Framework for business plan and model generated, product concepts in development for initial customer showing, promising initial signs of potential customer interest.
Currently there are no publications directly related to the project.
Persons involved in the project
Last update to this project presentation 22.02.2021