AI-driven fermentation at Wageningen Food & Biobased Research advances plant-based flavor innovation

Wageningen Food & Biobased Research (WFBR) recently unveiled a groundbreaking AI tool called FLAVOUR-AI, designed to tackle one of the most persistent challenges in plant-based food production: achieving flavors that appeal to consumers. The technology leverages artificial intelligence to optimize fermentation processes, allowing manufacturers to create products with enhanced taste profiles while minimizing undesirable characteristics.

Plant-based alternatives often suffer from off-notes described as 'beany' or 'oxidized'. These unwanted flavors stem from compounds like aldehydes and ketones, which can dominate the sensory experience even in small concentrations. Natural fermentation has long been a tool to address these issues by converting aldehydes into alcohols, compounds that have much higher flavor thresholds and less impact on the overall taste. However, traditional methods to refine these processes have been labor-intensive and inefficient.

FLAVOUR-AI changes this paradigm by introducing a data-driven approach to fermentation screening. The tool integrates large datasets and machine learning to identify the ideal combination of substrates, microbes, and fermentation conditions. This dramatically accelerates the discovery process, helping companies reduce risks and bring better-tasting plant-based products to market faster.

“The application of AI in fermentation is a game-changer for the food industry,” said a representative from WFBR. “It allows us to overcome the limitations of traditional trial-and-error approaches and focus on delivering solutions that meet both consumer expectations and industry demands.”

One of FLAVOUR-AI’s most significant advantages lies in its ability to analyze and predict outcomes across numerous variables simultaneously. In conventional methods, each combination of ingredients and fermentation settings would require individual testing—a process that could take weeks or months to yield meaningful results. FLAVOUR-AI condenses this timeline into days, using advanced algorithms to pinpoint the most promising configurations with remarkable precision.

The tool is particularly impactful for addressing aldehydes and ketones in plant-based formulations. These compounds are common byproducts of processing plant proteins, such as soy, peas, or other legumes. When left unchecked, they contribute to the metallic or grassy notes that consumers often reject in plant-based meat and dairy alternatives. By transforming these aldehydes into alcohols through fermentation, FLAVOUR-AI creates a pathway for cleaner, more appealing flavors that align with the sensory expectations of traditional animal-based products.

The process begins with a curated library of microbial strains and substrates, each selected for their potential to neutralize off-flavors or enhance desirable taste characteristics. FLAVOUR-AI then maps the interactions between these components, using predictive modeling to evaluate the effects of various fermentation conditions, such as temperature, pH, and time. This holistic view allows food scientists to optimize flavor profiles without the need for excessive resource expenditure or guesswork.

One of the tool’s key strengths is its scalability. While small-scale experiments can validate initial hypotheses, FLAVOUR-AI’s predictive accuracy ensures that results translate effectively to industrial-scale production. This alignment between research and commercialization is crucial for companies looking to innovate quickly in a competitive market.

Beyond its practical benefits, FLAVOUR-AI represents a shift toward sustainability in food production. By maximizing the efficiency of fermentation processes, the technology minimizes waste and reduces the reliance on artificial additives to mask unwanted flavors. This aligns with broader industry trends toward natural, clean-label products that resonate with health-conscious and environmentally aware consumers.

The launch of FLAVOUR-AI underscores WFBR’s commitment to advancing the plant-based sector through cutting-edge research and development. The institute has been at the forefront of innovations aimed at making plant-based foods more accessible, nutritious, and enjoyable. With this latest tool, WFBR hopes to bridge the gap between consumer expectations for taste and the limitations of current production methods.