Fermeat

The HAFL team developed an innovative food transformation platform to convert soybean okara (a nutritionally valuable material largely treated as food waste) into a vegan, textured, flavorsome meat alternative with promising versatility.

Factsheet

  • Lead department School of Agricultural, Forest and Food Sciences
  • Institute Consumer-focused Food Production
  • Research unit Food Processing
  • Funding organisation Others
  • Duration (planned) 01.10.2019 - 31.12.2020
  • Project management Michael Alistair Whyte
  • Head of project Michael Alistair Whyte
  • Keywords Fermentation, soybeans, meat alternative, okara, mould

Situation

The aim of the project is to scale up and commercialize the production processes involved with a small range of products based on fermented soybean okara which fall into the categories of meat analogs and meat substitutes.

Course of action

The project consists of 5 major parts, beginning with soybean okara and concluding with the development of business and further funding opportunities. (1) Heat treatment processes of okara (2) Okara preparation (3) Fermentation and microbiological stability (4) Product and packaging development (5) Business and further funding development.