Goal
The aim of this project is to develop a new series of organic plant-based cheese alternatives for foodservice:
- Good, natural taste
- Good functionality when used in cooking
- Strong nutritional profile (high in protein, high quality fat, no allergens)
- Clean label (no use of preservations, focus on fermentation derived ingredients for flavour and functionality)
Plan
The project will be composed of 5 work packages
- WP1 Mapping, screening and selection of raw materials
- WP2 Mapping, screening and selection of natural ingredients
- WP3 Development of Proof-of-concept at lab scale
- WP4 Development of Proof-of process at pilot scale
- WP5 Industrialization & launch
Expected results
- Minimum two alternative raw materials identified for each main group of raw materials
- Preferred set of ingredients for fermentation, biopreservation, enzyme treatment, natural flavour is settled.
- Proof-of-concept obtained through 2-4 alternative prototypes
- Proof-of-process obtained ready for transferring to industrial scale
- Organic product range is fully upscaled and is successfully launched to endusers through Foodservice partners
