Technologies for future plant-based food industry
Novel technologies enable the innovation of new plant-based foods and their entry to the market. Natural Resources Institute Finland (Luke) has vast research expertise to use underutilized side streams to create healthy and environmentally friendly food.
Luke is a leading expert in recognizing underutilized biobased side streams and using cascade processing technologies for exploiting them. In cascade processing, different value components and bioproducts are separated from the raw material. The entire biomass can be fully utilized into value added products, nutrients and energy, while avoiding the creation of new unused by-products.
Fermented pulses as healthy and nutritious plant-based protein sources
Interest in plant-based foods as well as fermentation has increased in recent years for reasons including environmental and health concerns, nutritional needs as well as sensory and safety issues. In the large EU-funded SIMBA project (Sustainable Innovation of Microbiome Applications in Food Systems), Luke has responded to this demand by applying microbial technologies to produce easily consumable, plant-based foods with improved nutrient content.
In SIMBA microbial fermentation is harnessed to enhance the digestibility and flavour of various pulse-based protein-rich food matrices. Fermentation helps break down nutrients in food, making them easier to digest. New fermented food product concepts include a fresh porridge-type faba bean-oat product, a pea-based yoghurt-type snack product and a lentil-based fresh cheese-like product.
Multi-screw extrusion technology for sustainable food industry
Luke also offers high quality research and expert services related to the applicability of extrusion for producing new high value products and product segments. Luke has a unique extrusion technology pilot environment where companies and research collaborators can co-create, co-develop and pilot their new ideas with test runs for various raw and side stream materials. The pilot environment enables laboratory analyses and sensory evaluation related to the product development and their penetration to market.
