We talk a lot about fermentation as the solution for better plant‑based products. But where are we still guessing and where do we actually understand the biology?
The first FERMI paper, “Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates” addresses exactly that question.
This comprehensive review, published in Comprehensive Reviews in Food Science and Food Safety, outlines how off-flavors and antinutritional factors are produced and degraded in plant-based foods. With the shift toward plant-based proteins to reduce carbon footprints, understanding these metabolic pathways is essential for fermentation-based strategies that improve taste, nutrition, and consumer acceptance. Altogether, this marks an important step in moving fermentation from trial‑and‑error toward rationally designed fermentation strategies.
Key highlights:
✔️ Detailed analysis of synthesis and degradation pathways for aldehydes, furans, sulfur compounds, pyrazines, glycoalkaloids, saponins, glucosinolates, phytic acid, oxalates, lectins, and enzyme inhibitors.
✔️ Identification of research gaps:
- Unknown degradation pathways (furans, alkyl-methoxypyrazines, dimethyl trisulfide)
- Well-characterized pathways absent in food-grade organisms (dimethyl sulfide, isothiocyanates)
- Partially described pathways (glycoalkaloids, saponins, polyphenols)
✔️ Some molecules, like aldehydes, alcohols, and oxalate, already have well-understood degradation pathways in food-grade organisms.
✔️ Targeting poorly understood pathways can accelerate rational microbial culture design for healthier, tastier, and more sustainable plant-based foods.
Authors: Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Abad Valero, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann.
With thanks to the industry partners who help make the work in FERMI possible: Arla Foods, Flora Food Group, Novonesis, Roquette, IFF, Ferrero, Brannatura, NIZO, The Mediterranean Food Lab, dsm-firmenich, Unilever, Bel.
Congratulations to the full consortium! 👏
Reference: Kuijpers, R. I., de Moya Clark, I. O., Cavaco, T., Nemanič, V., Tagliabue, B., Abad Valero, A., Wennekers, W. M., Zhang, M., Van Zwet, K., Abeln, S., Moco, S., Paul, C. E., Mouhib, H., Notebaart, R. A., Smid, E. J., Teusink, B., & Bachmann, H. (2026). Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates. Comprehensive Reviews in Food Science and Food Safety, 25(3), Article e70449. https://doi.org/10.1111/1541-4337.70449