The European Union has invested €5 million in a fermentation project to develop better-tasting vegan cheese and kefir alternatives. The project aims to create plant-based products that are indistinguishable from their dairy counterparts in terms of taste, texture, and nutritional value. The funding will support research and development of novel fermentation technologies and microbial strains to improve the production process. The goal is to create a more sustainable and environmentally friendly alternative to traditional dairy products.
The project will focus on developing vegan cheese and kefir products that are not only more sustainable but also more appealing to consumers. The funding will also support the scaling up of production and commercialization of the new products. The project has the potential to revolutionize the dairy industry and provide a more sustainable and environmentally friendly option for consumers.