The major Finnish dairy cooperative Valio is an industry partner in a new research project, MetaFerm, which aims to develop plant-based, fermented foods with a focus on taste, health and good digestion.

The MetaFerm project is led by the University of Turku and has just received €1.5 million in funding from Business Finland – the Finnish government organisation for business development, innovation and internationalisation.

The project also forms part of Valio’s Food 2.0 initiative, which seeks to help create a more sustainable and value-creating food system. For Valio, participation in the research project is about combining fermentation and modern food science with new plant-based raw materials – including pulses and grains – and translating the results into products that create value for both consumers and food companies.

The next generations food
According to Valio, fermentation can play a key role in the development of the next generation of foods. The method can improve both flavour and nutritional value, while also contributing to products that are easier for the body to digest. At the same time, the technology opens new uses for raw materials that are currently only exploited to a limited extent.

Within the MetaFerm project, researchers are examining, among other things, how different combinations of plant-based ingredients and fermentation processes affect quality, protein content and the absorption of nutrients. The ambition is to develop solutions that meet consumers’ expectations for taste and health, while also addressing the food industry’s need for innovation and competitiveness.

The dairy sector must be open to hybrid solutions
Valio points out that demand for plant-based alternatives is growing rapidly in Europe, and that the dairy sector increasingly must respond to new consumer habits and hybrid solutions that combine animal-based and plant-based products.

The MetaFerm project is intended to help turn this development into concrete commercial opportunities. With fermentation as a technological lever, Valio sees potential both for new product concepts and increased exports – and for strengthening the position of the entire Nordic food value chain on the international market.

By Lene Mikkelsen Walsh
Source: Valio
Photo: Valio