Fermenting flavor bases

2020-2021

Mr. Goldberg and his team of chefs and scientists are using both traditional and adapted multiphase fermentation of plant-based materials to develop organoleptically satisfying flavors for plant-based meat.

PRODUCTION PLATFORM: Plant-based

TECHNOLOGY SECTOR:  Ingredient optimization

GFI's Competitive Research Grants Program Badge, featuring a whole cut of meat within a magnifying glass representing research

Project aims

This project explores the potential of traditional and adapted multiphase fermentation technologies to develop new meat flavors from plant ingredients. These flavors can then be added to food products – specifically, plant-based meat. The research develops production protocols for elevating and accentuating beneficial organoleptic factors in flavor-rich ingredients.

This work will increase the scenarios in which plant-based materials are able to emulate conventional meat. It will help expand the types of plant-based ingredients that address critical culinary functions of animal-based meat and other animal proteins.

Principal researcher

GFI grantee BZ Goldberg, CEO and R&D Director, The Mediterranean Food Lab, Israel

BZ Goldberg

CEO and R&D Director, The Mediterranean Food Lab, Israel

Mr. Goldberg leads an interdisciplinary team with expertise in sensory evaluation, organic chemistry, and applied microbiology. The Mediterranean Food Lab holds team experience in culinary applications of food production applications — from home cooking and fine dining to foodservice and industrial product development.

Microphone in a shallow depth of field

A top European agrifood startup

The Mediterranean Food Lab was one of three European agrifood startups awarded €100,000 from the European Institute of Innovation and Technology (EIT) Food Accelerator Network.

View related grant projects

Peas in a pod, representing pea protein for plant-based meat production concept

Identifying pea protein off flavors

Learn about Dr. Jian Li’s work at Beijing Technology and Business University to identify off flavors in pea protein and improve plant-based meat.

Red seaweed floating on the ocean surface

Red seaweed protein

Learn about Trophic LLC’s research developing plant-based meat ingredients from red seaweed protein through GFI’s grant program.

Oats in a bowl against a blue background, a possible new ingredient for plant-based meat

Oat protein fermentation

Learn about cutting-edge research to use fermented oat protein to develop plant-based meat.

Plant-based minced meat

Proteins under pressure

Learn about Dr. Ciara McDonnell’s work to establish high-pressure processing and high-pressure thermal processing parameters for plant proteins.

Explore research opportunities

  • Cultivated
  • Fermentation
  • Plant-Based

Build alternative protein sessions into scientific conferences

Elevating the visibility and credibility of the field at scientific conferences will expand the technical talent pipeline and amplify collaboration and funding efforts.

Read More
  • Cultivated
  • Fermentation
  • Plant-Based

Building interdisciplinary university research centers of excellence

Interdisciplinary research is essential for tackling many of the complex problems facing today’s world. Though the number of research projects advancing alternative protein science has increased in recent years, this…

Read More
  • Cultivated
  • Fermentation
  • Plant-Based

Building alternative protein programs and majors at universities

To ensure a strong talent pipeline, there is a need to launch robust university programming, ranging from certificate programs to short multi-course modules, centered around alternative protein. Full majors would…

Read More
A closeup view of a plated plant-based burger with lettuce, tomatoes, and pickles

The science of plant-based meat

Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.