Developing and Licensing Plant Protein-Based Dairy and Meat Alternatives

The next generation of plant-based cheeses developed in our research lab is based on pulse protein, vegetable oils, and lactic acid fermentation.

Our cheeses have a nutritional profile similar to dairy cheese:

• High protein content (10–20%)
• Protein-to-fat ratio of 1:1–2
• High calcium content
• Lactic acid fermentation applied

We have successfully developed several types of cheese alternatives:

• White soft cheeses such as feta, halloumi, salad cheese, spreads, and dips
• Semi-hard cheeses resembling gouda, emmental, and edam
• White and blue mold cheese analogs (currently in development)

In addition, our pulse protein has proven to be highly suitable for cold cuts, sausages, and hybrid products combining meat and plant protein. These applications have been evaluated as excellent.

We are open to discussions about sharing our technology and applications with industry partners.

_____________________________________________________________________________________________________________________________________

Tailored Projects for New Applications

We collaborate with industry partners on tailored projects to develop new applications that meet specific customer needs. Over the years, we have successfully conducted product scale-ups and factory-scale process improvements, enhancing both quality and production efficiency.

Our expertise includes lab- and pilot-scale plant protein extraction from various sources, including:

• Potato
• Faba bean
• Yellow and green pea
• Soybean
• Barley
• Oats

For process optimization, we use a lab-scale decanter centrifuge, which closely mimics factory conditions.

____________________________________________________________________________________________________________________________________

Consulting Services

We offer consulting services on environmental and technical sustainability in the food and bioenergy sectors. In addition to producing consultation reports, we have supported regulatory approval processes (e.g., GRAS applications).

Our in-house plant protein development project has been partially supported by EU structural fund EURA2021.