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Conference Papers Year : 2023

WP2 : Innovative plant-based dairy analogues : Fermented products


The main goal of WP2 is to develop innovative beverages and fermented food products from local Mediterranean nuts and legumes. This will be achieved by the following succession of inner-related objectives: i) Generate innovative plant-based milk-analogues from the most promising nuts and legumes. ii) Generate innovative fermented probiotic plant-based products: fermented beverages, yogurts and cheese analogues, from selected nuts and legumes. iii) Produce starters and /or probiotic strains by 1) cultivating them on the by-products obtained during membrane filtration processes used for the preparation of the fermented plant-based products and 2) by directly drying these food-grade cultures using spray drying. The starters and /or probiotic strains can then be implemented in the various fermented plant-based products.
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hal-04090153 , version 1 (05-05-2023)




  • HAL Id : hal-04090153 , version 1


Gwénaël Jan, Valérie Gagnaire, Charles Silande. WP2 : Innovative plant-based dairy analogues : Fermented products. LocalNutLeg, UMR STLO INRAE, May 2023, Rennes, France. ⟨hal-04090153⟩


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