Solid State Fermentation for Sensorial Excellence

Time: 10:00 am
day: Day Two


  • The central barrier to widespread consumer acceptance of meat analogues is “The Consumer Experience Gap”. Current products are gaining popularity, but players wanting to grow, or even maintain market share will need to significantly improve the sensorial profiles of their products.
  • At the Mediterranean food lab we use multi-stage, multispecies fermentation of plant protein, to produce natural plant-based flavor-bases for a wide range of meat replacement needs.