Ancestral enzyme engineering for designer fat products

由于对健康、动物福利和可持续性的担忧，消费者越来越多地转向肉类和乳制品的植物替代品。口味、营养成分、蛋白质含量和品种有限是食品制造商面临的挑战。该项目旨在开发一种从农业生产废物中发酵特种食用油和脂肪的工艺，当添加到植物替代品中时，可以提供肉类和乳制品的风味和营养益处。这些成果应该使现有的农业和食物垃圾价值化，将废物转化为有价值的食物成分。

Consumers are increasingly turning to plant-based alternatives of meat and dairy products due to concerns about health, animal welfare and sustainability. Taste, nutritional profile, protein content and limited variety are barriers that continue to challenge food manufacturers. This project aims to develop a process for the fermentation of specialty food oils and fats from agriculture production waste, that can deliver the flavour and nutritional benefits of meat and dairy products when added to plant-based alternatives. The outcomes should valorise existing agriculture and food waste, converting waste materials into valuable food ingredients.