Fermenting oat proteins


Mari-Liis Tammik and the team at TFTAK in Estonia explored the fermentation of oat protein for application in 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 work explores fermented oat protein, which has an excellent amino acid profile and low allergenicity, for use in plant-based meat. It also enables further research on fermentation of a wide variety of cereal grains to improve their nutritional profiles and sensory attributes.

Specifically, fermented oats are used in this project as a novel constituent in plant-based meat. The research began by identifying starter cultures to improve nutritional and organoleptic properties of oat protein. It then developed oat-based meat for comparison with conventional meat and other non-oat-based plant-based meat.

Principal researcher

Gfi grantee, ms. Mari-liis tammik, research scientist, tftak (center for food and fermentation technologies), estonia

Ms. Mari-Liis Tammik

Research Scientist, TFTAK (Center for Food and Fermentation Technologies), Estonia

Ms. Tammik is a scientific researcher at TFTAK working on plant-based food product R&D.

Oatmeal in a pile

August 2020 article in Foods

Check out the peer-reviewed publication detailing the results of this research: Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs.

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Could fermented oat protein help plant-based meat level-up?

Mari-Liis Tammik is researching oat protein fermentation to optimize the texture, flavor, and nutrition of plant-based meat.