IVACE – FEDER FerVeLact

Objective

The overall objective of the project is to develop new dairy analogue products from local plant sources (tiger nut, almond, lupin, flax) and advanced fermentation technologies in order to mimic the nutritional and sensory characteristics of reference products (milk, yoghurt, cheese). To this end, biotechnological processes are applied to generate starters or other improvement ingredients (ingredients obtained through precision fermentation), as well as processing technologies (extraction, filtration, high-pressure homogenisation, enzymatic hydrolysis, fermentation processes, etc.) for the development of these products. Advanced tools are applied during the development of fermented analogues, evaluating the metabolites generated (metabolomics) and the microorganisms producing them (metagenomics), which may be responsible for the organoleptic profile of the product. In a complementary way, work in computational biology is also envisaged to monitor and optimise these metabolic pathways generated during the process.

Activities

Prospective technical studies. Evaluation of starting bases
Design of plant-based liquids analogous to animal milk
Generation of new fermented dairy analogue structures
Precision lactic acid fermentation using omics technologies and computational biology
Food law and sustainability advisory services
Management and coordination
Communication and Dissemination
Transfer and promotion of results