Q3298239 (Q3298239): Difference between revisions
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(Changed label, description and/or aliases in en: Setting new description) |
(Created claim: summary (P836): The aim of the project is to investigate an optimised fermentation process to reduce or mask this off-flavour. The aim is to achieve neutrality in the taste while maintaining the positive nutritional profile of vegan dairy product alternatives., translated_summary) |
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The aim of the project is to investigate an optimised fermentation process to reduce or mask this off-flavour. The aim is to achieve neutrality in the taste while maintaining the positive nutritional profile of vegan dairy product alternatives. (English) | |||||||||||||||
| Property / summary: The aim of the project is to investigate an optimised fermentation process to reduce or mask this off-flavour. The aim is to achieve neutrality in the taste while maintaining the positive nutritional profile of vegan dairy product alternatives. (English) / rank | |||||||||||||||
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| Property / summary: The aim of the project is to investigate an optimised fermentation process to reduce or mask this off-flavour. The aim is to achieve neutrality in the taste while maintaining the positive nutritional profile of vegan dairy product alternatives. (English) / qualifier | |||||||||||||||
point in time: 24 October 2021
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Revision as of 16:14, 24 October 2021
Project Q3298239 in Germany
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3298239 in Germany |
Statements
179,793.75 Euro
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359,587.5 Euro
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50.0 percent
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1 June 2020
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31 May 2022
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VF Nutrition GmbH
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10249 - Berlin
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Ziel des Projekts ist die Erforschung eines optimierten Fermentationsprozesses zur Reduzierung bzw. Maskierung dieses Off-Flavours. Dadurch soll eine Neutralität im Geschmack bei gleichzeitigem Erhalt des positiven Nährwertprofils veganer Milchproduktalternativen erzielt werden. (German)
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The aim of the project is to investigate an optimised fermentation process to reduce or mask this off-flavour. The aim is to achieve neutrality in the taste while maintaining the positive nutritional profile of vegan dairy product alternatives. (English)
24 October 2021
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Identifiers
DE_TEMPORARY_1043
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