Fermented vegetable bases with prebiotic and postbiotic properties – a new category of functional semi-finished products for the food industry
Project number: FENG.01.01-IP.01-A15J/25
The project is implemented by a consortium led by MASPEX FOOD Sp. z o.o., with Lodz University of Technology as the scientific partner. The project has received funding from the European Union under the European Funds for a Modern Economy 2021–2027 Programme, Priority 1 “Support for Entrepreneurs”, Measure FENG.01.01 SMART Path.
Project objective
The objective of the project is to develop a new category of standardised fermented vegetable semi-finished products with prebiotic and postbiotic properties, together with a technology enabling their production, stabilisation, storage and use under industrial conditions.
The work will involve vegetable raw materials, including beetroot, carrot, cucumber and courgette, in various forms such as cubes, shreds and purée. The project combines fermentation technology with solutions aimed at reducing salt content while retaining the highest possible level of bioactive compounds.
Project scope
The project includes comprehensive research and development activities, in particular:
- development, at laboratory scale, of a technology for the fermentation of vegetable semi-finished products, including the selection of microbial cultures and process parameters;
- development and optimisation of a low-temperature fermentation process;
- development of technologies for the concentration and stabilisation of fermented vegetable bases and product variants with prebiotic properties;
- analysis of the composition and physicochemical, microbiological, sensory and functional properties of the developed semi-finished products;
- scale-up of the developed technology and pilot trials under conditions similar to industrial production;
- assessment of microbiological safety and product stability during storage;
- development of synbiotic formulations using fermented vegetable bases;
- testing the properties of the developed formulations, including sensory and consumer evaluation;
- preparation of the technology for implementation and industrial use of the project results.
The project includes the purchase of an aseptic processing line and aseptic transport and storage tanks to ensure the safe storage and transport of the developed semi-finished products.
Target groups
The project results will be primarily addressed to companies in the food sector that use functional ingredients and semi-finished products in their products. Potential users of the newly developed vegetable bases will include, in particular:
- manufacturers of dairy products, including yoghurts;
- manufacturers of beverages and functional foods;
- companies operating in the HoReCa and diet catering sectors;
- other food manufacturers seeking standardised fermented vegetable ingredients for use in new product categories.
Planned project outcomes and results
The project will result in the development of a technology for the industrial production of fermented vegetable bases and a range of stable formulations intended for use as semi-finished products in the food industry.
The project is also expected to enable a reduction in salt content compared with traditional fermented products, improve the retention of bioactive compounds, and create conditions for the efficient storage, transport and industrial use of the newly developed semi-finished products.
Project implementation period: 01.07.2026–30.06.2029
Total project value: PLN 21 578 290.02
Total eligible expenditure: PLN 18 779 876.12
European Funds: PLN 8 526 637.77
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