Improved plant protein ingredients by integrated fermentation

Industry needs

• Produce high-purity plant protein isolates with good sensory quality
• Reduce green, beany and oxidized off-flavours
• Maintain protein recovery while using a natural acidification route

NIZO solution

• Replaced chemical acidification of faba protein by controlled fermentation with NIZO Boutique Culture.
• Fermentation acidified the faba protein extract to the isoelectric point, enabling protein precipitation
• Improved flavour and taste through reduction of key off-flavour compounds

Results

• Protein isolate yield matched conventional acid precipitation
• Significant reduction in green/beany flavour notes and bitterness
• Fermentation integrated directly into the manufacturing process