Solid-state fermentation for improved plant-protein foods

Overview

PROFERMENT is a research initiative led by the University of Copenhagen that aims to establish the scientific foundation for a new category of sustainable, plant-based foods. By utilizing solid-state fermentation, the project seeks to transform plant-based raw materials—specifically yellow peas and oats—into clean-label alternatives to animal protein. The goal is to overcome the limitations of current highly processed meat alternatives by creating products that offer superior nutritional quality, appealing textures, and savory flavors through natural, microbial-driven processes.

Technical specifications

The project focuses on the following technical areas:

• Microbial Consortia: Researchers are designing specific combinations of Bacillus bacteria and selected molds (such as Rhizopus and Aspergillus) to optimize the fermentation process.
• Matrix Transformation: The process targets the complex plant matrices of legumes and cereals, using enzymatic mechanisms to break down cellulose, hemicellulose, and lignin. This improves protein digestibility and bioavailability.
• Sensory Optimization: The research investigates how fermentation can generate savory taste components, including umami and kokumi sensations, and mimic muscle-like textures through the formation of filamentous fungal networks.
• Analytical Approaches: The project employs metabolomics, whole-genome sequencing, and structural modeling to understand and control the fermentation process at a molecular level, ensuring safety and consistency.

Technology readiness level

The project is currently in the research and development phase (TRL 3-4). It is a six-year scientific initiative (2022–2027) focused on building fundamental knowledge, developing microbial resources, and validating experimental models rather than offering a commercial product. While it builds on established fermentation principles, the specific application to these plant-based matrices is undergoing lab-scale validation...