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Dieses von der Gebert Rüf Stiftung geförderte Projekt wird von folgenden weiteren Projektpartnern mitgetragen:
Données de projet
Numéro du projet: GRS-055/19
Subside accordé: CHF 150'000
Durée: 10.2019 - 12.2020
Champs d'activité: First Ventures, seit 2018
Direction du projet
Michael Alistair Whyte
Hochschule für Agrar-, Forst- und Lebensmittelwissenschaften HAFL
3052 Zollikofen (Schweiz)
- michaelalistair.whyte@students. 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.
Quelles sont les particularités de ce projet?
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 – here we aim to scale up okara preparation required for the later stages of processing, to simulate that required for a small-scale commercial production, generate future SOP’s and understand limitations.
Upscale of Substrate Treatment Processes – the focus of this work package surrounds our beloved «Katey», one of the machines at the core of our process. She requires severeal upgrades and trialling to increase throughput and batch sizes as well as an adjustment of the process to the product. These upgrades will be researched, fitted and trialled. Again, SOP’s will be created and limitations understood.
Upscaling and Stabilisation of Fermentation Processes – the first phases of this work involve researching the parameters of we can increase the amount of material we can ferment at any one time, whilst repeating some of the work carried out in the Master’s thesis to generate new starting reference points.
Business, Funding and Customer Development – will be running for the duration of the project. The tasks involved seek to source further funding, forge all important customer and business relationships in light of Gebert Rüf Stiftung's support, and launch/maintain a social media campaign to increase public exposure.
None so far
Revue de presse
Personnes participant au projet
Dernière mise à jour de cette présentation du projet 16.01.2020