Fermentation Using Metabolic Additions and AI for Authentic Meat Imitation

• Forschungsstelle: INNOSUISSE
• Projektnummer: 118.369 INT-LS
• Projekttitel Englisch: Fermentation Using Metabolic Additions and AI for Authentic Meat Imitation

Schlüsselwörter (Englisch)

Life sciences, Biotechnology and processing, Foodtech

Abstract (Englisch)

Givaudan, Adamo Foods and University of Nottingham will develop and scale up a ground-breaking fermentation process for more authentic flavours in whole-cut meat alternatives by studying mycelium?s metabolic pathways and using AI to select in situ flavour compounds for consumer preference.