The overall objective of UPLIFT is to realise the potential of alternative proteins by addressing some of the current limitations of their application in food production. By harnessing the potential of microorganisms, the project seeks to improve the organoleptic, technofunctional, processing and bioavailability characteristics of plant-derived proteins through the process of fermentation. Development of prototype products will enable a determination of the efficacy of fermentation in generating ‘improved proteins’ for future product development.

As consumers look to replace animal-derived products with plant-based products, food producers face a number of challenges, in terms of nutrition, functionality, organoleptic characteristics and formulation, often in addition to a lack of sustainability credentials. To grow the market and create the ‘next-generation’ of alternative protein foods, the sector has identified fermentation as a key technology to improve the taste, texture, nutrient availability and processability challenges associated with plant-based proteins and products. The UPLIFT project aims to create new scientific and technological knowledge relating to the use of fermentation as a processing tool for Irish plant-derived proteins. The project will complement the DAFM-funded UProtein and H2020-funded VALPRO projects, harnessing as raw materials sustainably grown Irish crops – cereals, legumes, tubers - as alternative proteins sources. We will leverage the project team’s extensive knowledge of microbial cultures, genomics and metabolomics, fermentation, nutrition and sustainable and cost-effective processing to develop novel microbial consortia for plant-based fermentations and to optimise appropriate fermentation processes for specific strain/protein combinations. We will develop innovative process technologies for the generation of fermented plant-based ingredients, examine meat analogue products, hybrid fermentations of dairy and plant blends, and valorise plant-based ingredients from fermentates. Coupled to this will be a comprehensive evaluation of the fermented protein products generated in terms of sensory characteristics, food structure, bioavailability, toxicological and microbiological safety and their impact on microbiome functionality. The regulatory and market requirements, as well as the commercial potential of these products will also be examined. The UPLIFT project will support innovation in the alternative protein space, facilitating future development of next-generation products from uniquely Irish strain/protein combinations.