Plant-based foods like those made from faba beans and peas are packed with potential but often struggle with unpleasant flavors that turn people away. Instead of relying on artificial additives, this project takes a natural approach, using fermentation to transform the flavor experience. Through extensive screening and detailed analysis, we will identify microbes that can remove unpleasant flavors. By combining insights from metabolomics, genomics, and biochemistry with machine learning, we will optimize microbial blends to work in harmony, much like a team of chefs perfecting a recipe. These blends will be applied to create plant-based dairy alternatives, ensuring they are free of undesirable flavors. Hundreds of volunteers will then try these foods, helping to prove that improved flavor profiles lead to more enjoyment and greater demand for sustainable, plant-based options. This work could revolutionize how we eat, making healthy, planet-friendly foods irresistible for everyone.

2025

2029