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Development and production of a vegan fish replacement. As alternative raw material sustainably produced microalgae should be used, which in a traditional fermentation - similar to yoghurt or sour bread dough - are converted into the raw product (Mamy)
Project
Project code: 281A815X21
Contract period: 06.07.2023
- 05.07.2026
Budget: 1,272,530 Euro
Purpose of research: Applied research
Keywords: microorganisms, product quality, fungal cultures, process quality, food technology, food engineering, alternative protein sources
The demand for lean animal protein, in particular fish is increasing. This increased demand can be less and less covered sustainably, as according to FAO more than 60 % of wild stock are strongly and 30 % overexploited as well as aquaculture often endangers or destroys sensible ecosystems. On top Germany has with many fish species a high important dependency. Solution and objective In nature fish and crustaceans feed on microalgae, which through the food chain are eaten by larger fish, to be finally consumed by humans. Objective of the project is to mimic nature: Fish are replaced by a traditional, non-GMO microorganism-based fermentation, which use microalgae as feedstock to produce the vegan fish replacement as a raw product - similar as milk is converted by lactic acid bacteria to yoghurt. Of this raw product in several process steps fish-filet like products should be produced, that can either be consumed directly or industrially processed. The production should be organised locally: For growing microalgae ideally side streams of the agrifood industry should be used.
Section overview
Subjects
- Food Processing
- Process engineering
