Lallemand Specialty Cultures announces its commitment to the Cocagne project, an innovative research and development initiative led by Bel Group, a major player in food through dairy, fruit and plant-based healthier eating portions, with iconic international brands such as The Laughing Cow®, Kiri®, Babybel®, Boursin®, Nurishh®, or GoGo squeeZ®.
The project, in partnership with Avril, a leading player in the vegetable oil and protein sector, and Protial, an expert service provider in the agri-food industry, aims to revolutionize the plant-based food market by developing fermented and ripened plant-based cheese alternatives. This collaborative effort represents a strategic investment of 9 million euros over three years, with the support of Bpifrance through the France 2030 program, to accelerate the transformation of plant-based products.
The Cocagne project focuses on creating new fermented and ripened plant-based products Its main objectives are:
- Enhancing taste and nutritional quality through fermentation
- Prioritising local, sustainable, and environmentally friendly plant-based ingredients
- Making plant-based alternatives accessible in terms of price and distribution
- Allowing consumers to maintain their dietary habits while integrating plant-based options
The plant-based market is experiencing rapid growth, with impressive diversification ranging from dairy and meat alternatives to completely new plant-based products or raw materials. The target is to provide plant-derived products that offer a variety of tastes, textures, and nutritional benefits while reducing environmental impact. Consumers increasingly seek innovative products that combine taste, health, and sustainability. The Cocagne Project aims to meet these expectations by transforming traditional cheese alternatives into culinary innovations.
Fermentation plays a key role in the production of these plant-based alternatives. Through this technique, manufacturers can enhance the flavour, texture, nutritional profile, and safety of products making plant-based alternatives more appealing and convincing for consumers.
Said Pablo Alvarez, Director of R&D, Lallemand Specialty Cultures: “Developing ripened plant-based products is a significant challenge that requires us to rethink our traditional approach to the ecology of fermented products. We must create specific cultures tailored to the nutrients in plant-based raw materials while ensuring they produce the desired flavours, aromas, and textures”
Lallemand Specialty Cultures leverages recognized expertise in microbiology and fermentation, combined with extensive experience in developing cultures for the dairy and meat sectors. For more visit lallemand.com
