FLAVOUR-AI: Flavour optimisation of plant-based products through AI-driven fermentation
The benefits
In short- Improves aroma and flavour profiles
- Reduces unwanted off-flavours
- Accelerates R&D processes
- Increases chances of market introduction
- Makes fermentation more efficient
FLAVOUR-AI helps food producers improve the flavour of plant-based products through smart, AI-optimised fermentation.
AI-driven fermentation
Plant-based products often suffer from off-flavours that negatively impact the consumer experience, leading to low repeat purchases. Wageningen's FLAVOUR-AI is an innovative fermentation screening tool that uses artificial intelligence to optimise fermentation processes and thus improve taste and aroma profiles. The tool quickly analyses and optimises combinations of microbes, substrates and enzymes, resulting in more efficient product development, better taste and higher customer satisfaction. The fermentation screening tool is suitable for food manufacturers, product developers and researchers who want to improve plant-based products using natural fermentation.
Natural fermentation to reduce off-flavours
Natural fermentation offers significant potential for the development of rich and complex flavours, paving the way for improved plant-based products. A common challenge in plant-based foods, for example, is the presence of undesirable “beany” or “oxidised” flavours, mainly caused by aldehydes and ketones. Microbial conversion during fermentation can reduce these off-flavours, as the alcohols produced have a taste threshold approximately 50 times higher than that of the corresponding aldehydes.
By harnessing the power of artificial intelligence, we are not only improving the flavor of plant-based products and enhancing the overall consumer experience, but we are also achieving cost efficiency in both the R&D process and production process.
Discover our new FLAVOUR-AI screening approach
Get in touch with our expert.
dr. M (Martijn) Bekker
Expertise Leader Microbial Cell Factories
