plant-based ingredients

Sustain-a-bite: Advancing Plant-Based Ingredients Through Germination and Fermentation

VTT’s latest Sustain-a-bite results show how germination and fermentation can improve the nutritional, functional and sensory qualities of barley, faba bean and tomato side streams for future plant-based foods.

May 13th, 2026|Project Updates & Results, Sustainable Food Innovations, Uncategorized|
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Project coordinator
Nesli Sözer
Research Profesor
VTT Technical Research Centre of Finland
D&C coordinator
Andrea Leon
Communications Manager
Innovarum

By submitting this form, you agree to the Sustain-a-bite Project's Terms & Conditions. For more information, check our Privacy Policy.

This project has received funding from the European Union’s Horizon Europe Research and Innovation programme under Grant Agreement No 101180399 and by the Swiss State Secretariat for Education, Research and Innovation (SERI).

Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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Project coordinator
Nesli Sözer
Research Profesor
VTT Technical Research Centre of Finland
D&C coordinator
África Pardavila
Communications Director
Innovarum

By submitting this form, you agree to the Sustain-a-bite Project's Terms & Conditions. For more information, check our Privacy Policy.

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This project has received funding from the European Union’s Horizon Europe Research and Innovation programme under Grant Agreement No 101180399 and by the Swiss State Secretariat for Education, Research and Innovation (SERI).

Views and opinions expressed are however those of the Sustain-a-bite’s project only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

© 2026 Copyright • Privacy Policy • Cookie Policy
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