Led by the University of Turku, the MetaFerm study develops ways to make new plant-based fermented food solutions from underutilized ingredients that are safe, tasty, healthy and stomach-friendly. The study is part of the Food 2.0 program.
Led by the professors of food sciences of the University of Turku, Kati Hanhineva and Kaisa Linderborg, the study examines the conditions, combinations and pre and post-treatment methods related to creating fermented food solutions of plant origin. Scientists are looking at developed solutions at the molecular level.
– In the project, we develop means through cutting-edge research that would enable new food solutions based on underutilized ingredients. For ingredient, we test, for example, domestic protein-rich legumes, such as peas and faba beans, cereals with at least oats, and possibly also lupine and hemp, Hanhineva says.
– Our goal is to create new ways to develop food solutions that improve the quality and taste of food, both at the molecular level and from the perspective of consumer experience. We are developing ways to increase the health benefits of food, improve the amount and absorption of proteins and other nutrients, and reduce digestive symptoms, Linderborg adds.
Business Finland granted a funding of EUR 1.5 million to the MetaFerm research project led by Hanhineva and Linderborg. The MetaFerm consortium is part of Valio’s Food 2.0 research, development and innovation project, which aims to create a food system in Finland where growth and added value are built based on sustainable production.
In addition to the University of Turku, the consortium includes business partners, which are Valio Oy, HKFoods Finland Oy, Porokylän Leipomo Oy, Bonne Juomat Oy, Rasilaisen Hapankaali Oy, Saarioinen Oy and Ravistamo Oy.
– By focusing on Finnish plant-based ingredients and utilising fermentation, we can increase the nutritional value of food, improve taste and make everyday choices easier for consumers – sustainably and from a domestic perspective. At the same time, Finnish ingredients can be used to build high value-added products that can withstand international comparison. Fermentation combined with excellence creates new export growth and strengthens the competitiveness of the domestic food chain, says Iida Loivamaa, researcher at Valio.
Aiming for food solutions that promote the well-being of people and the planet
According to Hanhineva and Linderborg, we need new food solutions that promote the well-being of both people and the planet, as well as Finland’s security of supply.
– The inclusion of plant-based foods in the diet is in line with both the Nordic Nutrition Recommendations and the UN Sustainable Development Goals, and concrete actions for sustainable food that supports well-being must be taken more urgently than ever, Linderborg points out.
– At the same time, interest in plant-based alternatives has increased strongly, especially in Europe, and therefore new product innovations are needed, Hanhineva adds.
Currently, 43% of European consumers plan to increase their use of plant-based products. In Germany, more than 40% of the population already classifies themselves as flexitarians, i.e. flexible eaters who prefer plant-based foods.
The MetaFerm research project responds to these changes and aims at economic and export growth as well as internationally successful business by utilising ancient food production technology, fermentation. The project strengthens Finland’s position as a forerunner in the sustainable food chain, responding to consumers’ changing diets.
Food 2.0
Food 2.0 is extensive research, development and innovation project, aiming to create a Finnish nature-smart food system.
