Fermenting flavor bases


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.


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.

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