Using bacteria starters to develop fermented innovative plant-based dairy analogs

The Mediterranean diet involves a set of skills, rituals, symbols, and traditions. It relies on a deep knowledge on plant varieties and on the activities of harvesting, fishing, animal husbandry, cooking/processing, and conservation. The shared consumption of Mediterranean food also plays an important role from social and cultural points of view. More than simple food, it is part of the Intangible Cultural Heritage of Humanity. How can we preserve and expand such rich traditional background? This conference aims at discussing the innovation in Mediterranean Traditional Foods by introducing new products and processes while maintaining its identity. It brings together researchers, industry professionals, and consumers to share innovative ideas in this field and to present results from their research/work on this area with a special focus on:i) Innovative plant-based dairy analogues,ii) Plant and nut-based flours and development of bakery products and pasta,iii) Innovative added-value traditional ready-to-eat meals.

International audience

إنجليزي. Fermentation has been used for millennia to preserve edible raw materials from animal or plant origin. This process of transformation has renewed interest with the emergence of crucial need for new ways to fulfill the current food transition. Actually, food production has to be more sustainable, i.e. minimally processed, address ethical concerns and have to reduce negative impact on the environment. Moreover, food products should be safe, healthy and good in order to reach customers’ demands. In line with this, less animal-sourced products, and more plant-based one, are used. Fermentation of plant-based dairy substitutes offers a promising perspective, as fermentation is well known to confer not only hedonic, hygienic properties, but also health benefits, through bacteria probiotic properties, to fermented dairy products. In this presentation, we will focus on the challenges that have to be faced to select appropriate bacteria and to combine them to develop fermented innovative plant-based dairy analogs. In this aim, many strains of lactic acid and propionic acid bacteria have been screened for their ability to utilize carbohydrates that are present in the various dairy analogs. Moreover, these strains are screened for their ability to use proteins present in different plant-based products. In parallel, they are screened for their probiotic properties such as the preservation of a healthy gut barrier. Combination of strains with complementary properties leads to the design of bacterial consortia aiming at safe, healthy, and good innovative fermented foods.