Fermentation Using Metabolic Additions and AI for Authentic Meat Imitation

Research unit

INNOSUISSE

Project number

118.369 INT-LS

Project title

Fermentation Using Metabolic Additions and AI for Authentic Meat Imitation

Texts for this project

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

Category	Text
Key words (English)	Life sciences, Biotechnology and processing, Foodtech
Abstract (English)	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.