MetaFerm explores fermented plant-based food solutions
Professors of Food Sciences Kati Hanhineva and Kaisa Linderborg at the University of Turku are leading a research project that develops plant-based fermented food solutions. The project investigates, at the molecular level, the solutions and processing methods that enable the sustainable production of healthy foods from underutilized plant-based raw materials. Business Finland has awarded 1.5 million euros in funding for the MetaFerm research project. The MetaFerm consortium is part of Valio’s Food 2.0 research, development and innovation initiative, and in addition to the University of Turku, it includes Valio Oy, HKFoods Finland Oy, Porokylän Leipomo Oy, Bonne Juomat Oy, Rasilaisen Hapankaali Oy, Saarioinen Oy and Ravistamo Oy.