MYCOFLAVOR

Bioflavoring brewer’s spent grain by edible mushroom mycelium in solid-state fermentations

Goal

  • Introduce savory flavors into a spent grain meat alternative by releasing cooking precursors through solid-state fermentation
  • Produce a natural, less processed, product which has been gastronomically improved for incorporation of plant fats and fermented spent grain
  • Investigate the environmental and economical sustainability of the fermented product

 

Plan

  • Test various mycelia to achieve a high flavoring capacity for solid-state fermentation under both pilot and medium-scale conditions.
  • Use advanced analytical methods to identify aroma biomarkers to guide efficient fermentation.
  • Optimize the nutritional and organoleptic profiles of the fermented product.
  • Evaluate the shelf life of the developed product.
  • Perform life cycle analysis and create a marketing plan to assess the strengths, weaknesses, opportunities, and threats of the fermented spent grain

 

Expected results

  • Identify optimal growth conditions for high-flavor strains.
  • Develop protocols for efficient fermentation.
  • Obtain palatable vegetable steaks with a savory flavor profile, similar to meat.
  • Improve the environmental sustainability of the fermented product.
  • Develop a market entry strategy for both national and international markets.

Project information

Partners:

Swan Neck Bio, Circular Food Technology (AGRAIN), KU & Copenhagen Business School

Project manager:

Sylvester Holt KU

Start date:

01.02.24

End date:

01.02.27

Technology Readiness Level:

Start:

3

End:

7
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