A European innovation project called DELICIOUS has officially launched with the aim of accelerating the transition towards plant-based dairy alternatives.
The project will develop a new technology that integrates microbial fermentation with plant-based raw materials to create affordable and tasty alternatives to dairy products such as cheese and kefir. It will bring together 17 entities from nine countries, including research centres, universities, SMEs, large companies, clusters, and associations, under the Horizon Europe programme.
The four-year project has a budget of €5 million and will use cutting-edge technologies such as high-throughput screening and machine learning under the leadership of RISE Research Institutes of Sweden. Its work will enhance the sensory properties and nutritional value of plant-based dairy, while creating a production process with a carbon footprint 30% lower than conventional dairy processes.
In this way, the project will address issues that have prevented the widespread adoption of plant-based dairy alternatives, such as challenges with taste and texture. It will also provide the fermentation industry with advanced bioinformatic tools and sustainable production models to drive efficiency and innovation.
Setting a new standard
Figures from last year show that sales of conventional dairy products in Europe were sluggish and worse than expected for many companies, possibly indicating that consumers are beginning to shift away from dairy. In September, a report on the future of the industry recommended that dairy producers integrate plant-based, fermented, and cell-based innovations into their products to improve sustainability and efficiency.
“By integrating advanced technology with consumer insights, we aim to accelerate the shift towards plant-based diets and set a new standard for the plant-based dairy industry,” said DELICIOUS Project Coordinator Charilaos Xiros.
