MYCOFLAVOR
Bioflavoring brewer’s spent grain by edible mushroom mycelium in solid-state fermentations
PROJECT INFO:
| DURATION: 2024-2027 |
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| FUNDING: The Mission Partnership |
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PARTNERS: |
CHALLENGE
Limited flavour and sustainability in plant‑based meat alternatives
TECHNOLOGY
Solid‑state fermentation of spent grain for flavour and texture
POTENTIAL
Enables tasty, low‑impact alternatives using circular raw materials
Goal
- Introduce savory flavors into a spent grain meat alternative by releasing cooking precursors through solid-state fermentation
- Produce a natural, less processed, product which has been gastronomically improved for incorporation of plant fats and fermented spent grain
- Investigate the environmental and economical sustainability of the fermented product
Plan
- Test various mycelia to achieve a high flavoring capacity for solid-state fermentation under both pilot and medium-scale conditions.
- Use advanced analytical methods to identify aroma biomarkers to guide efficient fermentation.
- Optimize the nutritional and organoleptic profiles of the fermented product.
- Evaluate the shelf life of the developed product.
- Perform life cycle analysis and create a marketing plan to assess the strengths, weaknesses, opportunities, and threats of the fermented spent grain
Expected results
- Identify optimal growth conditions for high-flavor strains.
- Develop protocols for efficient fermentation.
- Obtain palatable vegetable steaks with a savory flavor profile, similar to meat.
- Improve the environmental sustainability of the fermented product.
- Develop a market entry strategy for both national and international markets.
PARTNERS:
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The project is part of the Mission Partnership, and the funding is provided by Innovation Fund Denmark.
We continuously open new calls and programmes that support innovation within food and bioresources.
Mette Kallestrup Spring
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