E!381, FAVORIT, The Green Dairy Sweden Holding AB

Purpose and goal:

The project will develop plant-based dairy products based on fermented fava bean with a minimum of additives, as a resilient and sustainable alternative to soy. The goal is a market introduction of healthy and sustainable yogurt-like products from Nordic crops and natural bioprocesses. Partners: The Green Dairy, TFTAK (Estonia), Lund University.

Expected results and effects:

Competitors use questionable additives to create plant-based yogurt products instead of natural bioprocesses. A prestudy by the project partners has shown that fermented fava bean has great market potential for yogurt-like products. The project will scale this complex bioprocess from lab scale to mass production and market introduction.

Approach and implementation:

Raw materials and bacterial cultures are analyzed and selected. The production process is developed from lab scale to full scale, in dialogue with producers. Natural additives (berries, herbs, etc.) are evaluated. A human intervention study by Lund University will provide information about effects on gut microbiome, blood analytes and wellbeing compared to traditional products. A market strategy is developed.