How can fermentation make alternative proteins more attractive?

As the demand for more sustainable food grows, researchers from UOH are exploring new ways to produce protein with a lower environmental impact. But finding sustainable protein sources is only part of the challenge. For new protein ingredients to become part of everyday foods, they also need to meet consumer expectations for taste, aroma and overall eating experience.

This is where processing technologies such as fermentation can play an important role. Instead of simply looking for new protein sources, researchers are exploring how existing ones can be transformed to improve their properties and make them more suitable for food applications.

One example is Spirulina, a protein-rich microalga with promising nutritional and sustainability characteristics. It can provide a significant amount of protein while requiring relatively little land and water. However, its strong sensory characteristics can limit its use in food products. Spirulina is known for distinctive fishy, earthy, grassy and musty notes, which may make it less appealing to consumers despite its nutritional potential.

This raises an important question: can fermentation transform the properties of Spirulina and make it more attractive for food applications?

The study investigated fermentation with edible fungi from the Basidiomycota group. Twelve strains were initially screened, and Stropharia rugosoannulata was selected for further investigation because of its ability to modify the aroma profile of Spirulina.

After 56 hours of fermentation, the sensory profile changed substantially. The original fishy and earthy notes were no longer perceived by the trained sensory panel, while fruity, sweetish and floral notes became more prominent.

The researchers then looked at what was happening at the molecular level. Their analysis identified changes in a range of aroma-active compounds. In particular, several fruity ethyl esters were newly formed during fermentation and became important contributors to the new aroma profile.

The results show that fermentation can do more than preserve or process food ingredients. It can actively reshape their sensory characteristics, potentially helping to overcome some of the barriers that limit the use of alternative proteins.

The study therefore offers an interesting example of how fermentation can do more than preserve or process food ingredients.

Read the full publication: HERE.