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

• Unité de recherche: INNOSUISSE
• Numéro de projet: 135.958 INNO-LS
• Titre du projet anglais: Feasibility study on fermentation-based flavour improvement in plant-based foods

Mots-clé (Anglais)

Life sciences, Foodtech

Résumé des résultats (Abstract) (Anglais)

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.