Beans & Fermentation: a winning combination?

The 'Further with protein-rich crops from nearby' project delves into the potential of fermentation, for processing protein-rich crops from the Netherlands. A regional project to process and market locally grown beans via fermentation in an innovative way. The outcomes of the pilot will be used and deployed as inspiration to achieve a better business model for protein-rich crops from nearby. 

We have known fermentation for centuries as a way to produce special flavours and products, from beer to yoghurt. Tempeh is a well-known soybean-based fermentation product. Do other, locally grown beans also lend themselves to the development of tasty and healthy variations on meat or dairy? And what will it take for cultivation, processing and marketing to grow in balance with a good earning model for all partners? The project group will work on these questions. The project uses locally grown lupin as a test case, with the first product being a spread. Consumers are expected to be able to taste and test a vegetable-based spread cheese at Het Smaakpark in Ede in early 2023.

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