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.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: Ingredient optimization
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.
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.
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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Learn about GFI research grantee BZ Goldberg’s work at The Mediterranean Food Lab to develop better flavors for plant-based meat using fermentation.
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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.