AGROALNEXT PBAFER Project: Development of food ingredients through circular biotechnological strategies to improve the nutritional and sensory properties of alternative plant-based food products
- Type Project
- Scope Autonómico
- Autonomous community Navarra, Comunidad Foral de
- Main source of financing NextGenerationEU
- Project website Web del Proyecto
Description
The demand for plant-based alternative food products is growing, but many current options have nutritional and sensory limitations that reduce their consumer acceptance. The challenge lies in developing innovative ingredients through circular biotechnological processes capable of improving the nutritional profile, texture, flavor, and stability of alternative foods, thus meeting the needs of the plant-based market and promoting sustainability by adding value to food industry byproducts.
Contextual description
Developing innovative ingredients through circular biotechnological processes, capable of improving the nutritional profile, texture, flavor, and stability of alternative foods. This approach not only addresses the needs of the plant-based market but also promotes sustainability by adding value to food industry byproducts.
Results
Thickening exopolysaccharides produced in situ in plant-based milks. Pilot-scale production of microbial fat (SCO). Mannitol-rich sourdough sweetener for reduced-sugar breads. Plant-based yogurt with dairy-like aromatic compounds.
Contact information
- Coordinator/entity name: Dante Fratebianchi
- Mailing address: Not available
- Email coordinator/entity: dfratebianchi@cnta.es
- Phone: Not available
Coordinators
- CNTA
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