Development of natural and bio certified food ingredients replacing food additives
Project management Schönlechner Regine
organizational unit Institute of Food Technology (LMT)
duration 01.04.2019 to-
30.06.2021
Research project (§ 26 & § 27)
Program none
Funder National: Companies
Competencies • Lebensmittel, Ernährung, Gesundheit • Biotechnologie
Abstract
The mission of UmYummy is the fermentation of local raw materials (cereals and legumes) by defined microorganisms order to develop food ingredients that can replace food additves. The long-term aim is to enable future food product development which are free of food additives (clean label). According to latest data, around 66% of the European consumer consider food products free from certain ingredients or food additives to be healthier.
keywords fermented food indredients
Publikationen
Project staff
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
BOKU Project Leader
01.04.2019 - 30.06.2021