Solid-State Fermentation (SSF) is a sustainable method to bioconvert side-streams from food loss into high-value products. Aspergillus (Koji spore strain) have traditionally been used in other ferments for their enzymatic activity.

This project uses Aspergillus (Koji)-based solid-state fermentation to upcycle raw materials from the agricultural and food industries into natural taste solutions for the food service and industry sectors. By fermenting alternative substrates, there is a potential to create new umami-rich and aromatic compounds for sustainable, next-generation taste solutions.

In this project, REDUCED and DTU – National Food Institute collaborate to explore the potential of growing koji strains on upcycled food ingredients to develop prototype taste solutions.

Koji produces hydrolytic enzymes that break down proteins, starches, and fats into flavour-active compounds such as glutamic acid, sugars, and aromatic metabolites. REDUCED’s Waste-to-Taste (W2T) technology applies Koji fermentation to upcycled substrates like vegetable scraps, chicken carcasses, and discarded mushrooms.

By applying Koji fermentation, the partners will examine the sensory and chemical characteristics of various Koji strains cultivated on upcycled raw ingredients. These insights will inform the development of prototype taste solutions with enhanced flavour and aroma, which will be validated through food application testing.