The aim is to develop technologies for fermentation of Estonian legumes and cereals for making plant-based milk alternatives. Develop new and innovative products based on consumer preferences. Fermentation with lactic acid bacteria helps to increase digestibility and nutritional value and improves the flavor and aroma profile. As a result of the research, technology has been developed for producing fermented legume and cereal based dairy-like products.
The activity is being carried out by the Center of Food and Fermentation Technologies. The coordinator is Natalja Part (firstname.lastname@example.org).