Feasibility study on fermentation-based flavour improvement in plant-based foods

Research unit

INNOSUISSE

Project number

135.958 INNO-LS

Project title

Feasibility study on fermentation-based flavour improvement in plant-based foods

Texts for this project

	German	French	Italian	English
Key words	-	-	-
Abstract	-	-	-

Category	Text
Key words (English)	Life sciences, Foodtech
Abstract (English)	This project explores the feasibility of a natural fermentation-based approach to improve flavour in plant-based foods, generating early proof-of-concept data on sensory benefit and practical applicability in real food production contexts.