Researchers at the University of Alberta have unveiled a new guide designed to help food manufacturers create innovative fermented plant-based foods. The guide focuses on selecting specific bacterial, yeast, and mould cultures that enhance flavour, nutrition, and sustainability. They used both traditional knowledge and modern genomic techniques, expanding beyond current fermentation practices typically used for dairy and meat.
The initiative aligns with the increasing global demand for plant-based foods, offering a way to meet consumer needs while improving the environmental footprint of food production. It also aims to boost food security, especially in underserved regions.
By offering a detailed framework for selecting the right cultures, the guide provides the food industry with the tools to create functional and nutritious plant-based products. This research could pave the way for diverse, sustainable options to help support global dietary shifts towards plant-based diets.