FermenTexCake

Rapeseed is grown in large quantities for oil production, with 65% of the seeds accumulating as a protein and fiber-rich residue after pressing, which is commonly referred to as rapeseed press cake (RPC). In 2020, 9.75 million tonnes of RPC were produced in the EU. At the moment, RPC is used almost exclusively in the field of animal feed.

Although RPC is cheap, available in large quantities and nutritionally interesting for human nutrition, its use in food is very limited due to the relatively high proportions of so-called anti-nutritional factors (ANFs). In order to make RPC accessible for human nutrition in the future, the content of ANFs (e.g. glucosinolates) must be significantly reduced and the sensory impression (bitterness) improved. This is to be achieved in the FermenTexCake project by means of fermentation and extrusion.

In the present project, a) microorganisms and combinations are to be examined for their potential to reduce various ANFs in RPC, b) fermentation process parameters are optimized with regard to a maximum ANF reduction and high sensory quality and c) the fermented and thus nutritiously enhanced RPC will be processed into texturized products using extrusion. The texturized intermediates will then be incorporated into standard recipes for meat substitute products. The development of fermented RPC for use in food enables SMEs to produce sustainable, cost-effective and thus value-added plant-based products to offer meat alternatives.