CREATE – Microorganisms to foster pulses-based healthy food
At a glance
- Project leader : Prof. Dr. Susanne Miescher Schwenninger
- Co-project leader : Prof. Dr. Irene Chetschik, Prof. Dr. Nadina Müller, Prof. Dr. Laura Nyström
- Deputy of project leader : Susette Freimüller Leischtfeld
- Project team : Dr. Amandine André, Beatrice Baumer, Sandra Mischler, Ramona Rüegg
- Project budget : CHF 300'000
- Project status : completed
- Funding partner : Foundation (Gebert Rüf Stiftung)
- Contact person : Susanne Miescher Schwenninger
Description
Pulses will be fermented with functional microorganisms to obtain a protein-rich fermentate in which the content of microbially formed vitamin B12 and folic acid is increased and at the same time the content of FODMAPs is reduced and as a side effect, the beany taste is reduced. The necessary understanding of the techno-functional properties should help to predict the applicability of the material in different end-product categories. Finally, this will be demonstrated in the use case texturized vegetable protein (TVP).