Lallemand Specialty Cultures, a division of the Canadian company Lallemand, has announced an exciting partnership with Bel Group as part of the innovative Cocagne Project. This initiative is focused on creating fermented and aged plant-based cheeses that not only offer improved flavor but also enhanced nutritional value. The project aims to make these delicious alternatives more accessible to consumers, promoting a smoother integration of plant-based options into everyday diets.
Commitment to Sustainability
At the heart of this research is a commitment to sustainability, with an emphasis on sourcing ingredients that are both local and environmentally friendly. Lallemand Specialty Cultures brings its extensive expertise in microbiology and fermentation to the table, drawing on years of experience in developing cultures for dairy and meat products. The team plans to explore specialized cultures that will enhance the taste, texture, and safety of plant-based foods, ensuring they align with current market demands and help advance the industry as a whole.
Investment and Collaboration
This ambitious three-year project is backed by an impressive investment of €9 million and is led by Bel Group in collaboration with key partners, including Lallemand, Avril, and Protial. Additionally, support from Bpifrance through the France 2030 program bolsters this initiative.
Challenges in Plant-Based Product Development
Pablo Alvarez, R&D Director at Lallemand Specialty Cultures, discusses the complexities involved in formulating aged plant-based products. He notes that this challenge requires a fresh perspective on traditional fermentation techniques. According to Alvarez, it’s crucial to develop specific cultures that complement the nutrient profiles of plant-based ingredients to achieve the right flavor and texture in the final products. This re-evaluation is essential for creating plant-based options that genuinely satisfy consumers’ palates.
Source: Vegconomist