project - EIP-AGRI Operational Group
Fermented vegetable dairy products from legumes originating from the Nordic-Baltic region
Fermenterade vegetabiliska livsmedel med Nordisk-Baltiskt ursprung
Objectives
Fermented vegetable dairy products from legumes originating from the Nordic-Baltic region
The innovation is a bean based “milk” which, with the help of special lactic acid enzymes, becomes a vegetable “youghurt”. It is possible to process the youghurt further or use the milk for other dairy analogues like ice cream or tofu-like products.
Objectives
Fermenterade vegetabiliska livsmedel med Nordisk-Baltiskt ursprung
Innovationen är en bönbaserad ”mjölk” som med hjälp av särskilda mjölksyrebakterier och enzymer, blir en vegetabilisk "yoghurt". Man kan vidareförädla yoghurten eller använda mjölken till andra mejerianaloger som glass och tofuliknande produkter.
Activities
The production requires a relatively simple industrial process, but there are several factors that need to be studied in order to be able to proceed from laboratory small scale to an industrial product.
Activities
Produktionen kräver en förhållandevis enkel industriell process, men det finns ett flertal faktorer som behöver studeras för att kunna gå från en laboratorieskala/småskala till en industriell produkt.
Context
--
Additional comments
--
Additional information
--
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014SE06RDNP001 Sweden - Rural Development Programme (National)
Location
- Main geographical location
- Uppsala län
- Other geographical location
- Stockholms län, Blekinge län
€ 590000
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Contacts
Project coordinator
-
Fredrik Fogelberg
Project coordinator