Peanut meal solid state fermentation
2022-2024
Dr. Speranza’s project explores solid-state fermentation to develop a protein ingredient with enhanced functionality and nutrition from peanut meal, an underutilized, high-volume by-product. The ingredient will be used to produce meat analogues with a desirable fibrous texture.
Production platform: Fermentation
Technology sector: Feedstocks, Ingredient optimization
Project aims
Dr. Speranza’s project explores the potential of solid-state fermentation to develop a protein ingredient with enhanced functional and nutritional properties from peanut meal, an underutilized by-product generated in many countries in large quantities. The ingredient will be used to produce meat analogues with a desirable fibrous texture.
Principal researchers
Dr. Paula Speranza
Founder and Researcher, ProVerde Processos Sustentáveis
Dr. Speranza’s project explores the potential of solid-state fermentation to develop a protein ingredient with enhanced functional and nutritional properties from peanut meal, an underutilized by-product generated in many countries in large quantities. The ingredient will be used to produce meat analogues with a desirable fibrous texture.
Research Grants program
Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.
