E!381, FAVORIT, The Green Dairy Sweden Holding AB
| Reference number | |
| Coordinator | The Green Dairy Sweden Holding AB |
| Funding from Vinnova | SEK 4 356 398 |
| Project duration | April 2022 - March 2025 |
| Status | Completed |
| Venture | Eurostars |
Important results from the project
The project developed an enzymatically fermented oat yogurt based on Nordic ingredients and natural bioprocesses, meeting customers demands for taste and functionality. The work included product formulation, sensory and process optimization up to industrial scale, resulting in new processes, increased knowledge of plant-based fermentation and new collaborations, providing a strong foundation for future innovations, especially as results show that plant-based yogurt can impact the gut microbiota
Expected long term effects
The project results strengthen the conditions for a wider range of plant-based foods based on Nordic ingredients with good taste, texture, and short ingredient lists. New processes, enhanced expertise, and deepened collaborations provide a strong foundation for future product development and launches. In the long term, this supports growing consumer demand for healthy and sustainable options while increasing the company’s competitiveness.
Approach and implementation
The project activities were well chosen and the overall objective was achieved. Cooperation has worked very well both internally and with external partners. The main focus was on oats, as the development was more complex than expected and to meet customer requirements for taste and function. Clinical trials were therefore conducted with commercial products to keep on schedule. Development of a similar product for fava beans has been taken to pilot scale and can be further developed in the future