EAA

"Delivering Next-Generation Fermented Plant Foods with Enhanced Essential Amino Acid Profiles."

The Plant2Food project aims to develop improved, nutritionally balanced plant-based products. 

⌐ The project has been granted 1.998.189 DKK in funding.  
⌐ The project starts on 1 July 2026 and will end on 31 December 2027.

Introducing the EAA project

Background for the project:

Our primary goal is to identify and optimize microbial strains that can tailor fermented plant-based dairy alternatives to closely match the amino acid profile of conventional milk-based products. This approach ensures both enhanced nutrition and appealing sensory qualities for consumers.

The activities 

Our work will focus primarily on plant-isolated lactic acid bacteria. We will employ approaches such as droplet microfluidics and Adaptive Laboratory Evolution (ALE) using non-GMO tools, alongside sequencing, data analysis, and bioinformatics to “find the needle in the haystack.” These techniques will help us identify superior strains that improve both flavor and nutritional content. If time allows, we may also explore other organisms to broaden applications within the plant-based food sector.

Outcomes

The project is expected to generate high-quality scientific outputs, including several peer-reviewed publications. Additionally, we aim to create new knowledge that will be openly shared among project partners and the wider Plant2Food network, fostering innovation and collaboration in the plant-based food community.