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Collaborative project: Development of aged vegan cheese alternatives made of peas. Subproject 1 (KERBSE)
Project
Project code: 281A402717
Contract period: 01.02.2020
- 31.01.2023
Budget: 367,247 Euro
Purpose of research: Applied research
Keywords: food technology, food engineering, pea, health-related consumer protection, nutrition, ingredients, food processing, product quality
An increasing number of people reduce the consumption of animal-based products - for ethical and ecological reasons and due to health issues. Therefore, the market for vegan alternative dairy products is increasing steadily. However, there are just a few vegan cheese alternatives on the market so far, often with poor taste and texture. The aim of the project KERBSE is the development of milk-free firm cheese alternatives based on pea protein. The products will be produced by techniques used in traditional cheese production, i.e. fermentation of a pea drink followed by a ripening process. By developing these procedures, mainly craft enterprises should be enabled to meet the growing demand for plant-based cheese alternatives by producing own products and thereby stay competitive. The aim should be reached by a joint development of small dairy factories, producers of vegan products, a restaurant and the Fraunhofer IVV. The latter is mainly responsible for the development of the processes, the producing companies for implementing fermentation, ripening and further processing and the restaurant for testing the preparation of the products and ensuring the direct contact to the consumer.
Section overview
Subjects
- Specialised crops
- Food Processing
- Nutritional behaviour
Framework programme
Funding programme
Excutive institution
Fraunhofer-Institute for Process Engineering & Packaging (Fh-IVV)
