Fermentation Using Metabolic Additions and AI for Authentic Meat Imitation

• Unité de recherche: INNOSUISSE
• Numéro de projet: 118.369 INT-LS
• Titre du projet anglais: Fermentation Using Metabolic Additions and AI for Authentic Meat Imitation

Mots-clé (Anglais)

Life sciences, Biotechnology and processing, Foodtech

Résumé des résultats (Abstract) (Anglais)

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.