AINIA participates in the DELICIOUS project to develop plant-based dairy alternatives that also reduce environmental impact by 30%

AINIA is part of the European DELICIOUS project, which brings together 17 organisations from nine countries under the Horizon Europe programme. The aim of this project is to develop plant-based dairy alternatives, such as cheese and kefir, that are nutritious, safe and appealing to consumers, while reducing environmental impact by 30% compared with traditional dairy processes.

Within DELICIOUS, AINIA will lead the analysis of the needs and perceptions of consumers and chefs regarding these products, in collaboration with the **ALICIA Foundation** and Belgium’s **UHasselt**. This work will include evaluating both current market options and the prototypes developed during the project, in order to guide improvements in their sensory and culinary characteristics. Expert tastings will also be carried out to confirm progress in the flavour and texture of the products.

New analogues: impact on nutrition and the gut microbiota

AINIA will also analyse the nutritional value and the effects of the new products on the gut microbiota, such as kefir and cheese analogues. This analysis will include nutrient bioaccessibility through digestion simulation models, comparing them with traditional dairy products. In addition, the way these products interact with the gut microbiota will be assessed through tests using real samples to determine their positive impact. All of this is aimed at confirming the nutritional value of the products developed.

In parallel, AINIA will carry out cutting-edge research focused on evaluating the nutritional profile and the impact on the gut microbiota of new kefir and cheese analogues, exploring how production processes influence their properties and their interaction with health through advanced methodologies and innovative technologies. The bioaccessibility of nutrients — that is, the amount that can be digested and absorbed by the body — will be analysed using advanced gastrointestinal digestion simulation models, and the results will be compared with those obtained from traditional dairy products.

At the same time, the interaction of these foods with the gut microbiota will be studied by measuring the production of key health-related compounds, such as short-chain fatty acids, through in vitro studies using human faecal samples. This approach will make it possible to optimise the nutritional and functional value of the products developed, ensuring their contribution to well-being and gut health.

Technology and innovation for an evolving sector

The project, led by the Swedish research institute **RISE**, uses advanced tools such as high-throughput screening and machine learning to optimise the sensory properties and nutritional value of plant-based dairy products. These technologies aim to deliver high-quality products that meet the needs of the global plant-based food market, which is projected to reach €40 billion by 2027.

A step towards more sustainable diets

Although plant-based dairy products still represent a small share of the market, demand is growing due to increasing interest in more sustainable and healthier products. The European Union highlights the importance of plant-based diets in achieving a 55% reduction in greenhouse gas emissions.

With a budget of €5 million and a duration of four years, DELICIOUS also aims to equip the fermentation industry with bioinformatics tools and production models that will enable further progress in efficiency and sustainability.