Wageningen University Seeks Industry Partners for Plant-Based Cheese Fermentation Project

Wageningen University & Research (WUR) in the Netherlands is seeking industrial partners for a new project focused on using targeted fermentation to improve the taste and texture of plant-based cheese. The initiative, led by Dr. Laurice Pouvreau, aims to address the challenges faced in the plant-based cheese category, particularly related to the texture and flavour issues that arise from higher protein content in formulations.

The project, intended to be submitted as a public-private partnership application, will explore the use of selected microbial cultures to convert unwanted volatile compounds into more desirable ones, as well as modify protein structures to influence texture. WUR is looking for partners across the plant-based cheese supply chain, including culture houses, ingredient producers, manufacturers, equipment manufacturers, and flavour houses, to collaborate on this research project and potentially receive co-funding from the Dutch government. Interested companies can contact Dr. Pouvreau through the WUR website for more information on how to get involved.