What are the challenges of fermenting plant-based foods?

1 Protein quality

Plant proteins are often less complete and digestible than animal proteins, which can affect the growth and activity of the beneficial microbes that perform fermentation. To overcome this, some plant-based foods are fortified with amino acids, enzymes, or other protein sources to enhance their protein quality and functionality. For example, soybeans are often supplemented with wheat gluten or rice bran to improve their texture and flavor when fermented into tempeh.

2 Contamination risk

Plant-based foods are more prone to contamination by harmful bacteria, fungi, or toxins than animal products, especially when they are raw or minimally processed. This can pose a serious health risk and spoil the fermentation process. To prevent this, plant-based foods need to be properly cleaned, sanitized, and stored before and during fermentation. Some methods include washing with vinegar or salt water, blanching or steaming, adding antimicrobial agents like spices or herbs, and using sterile containers and equipment.

4 Sensory properties

Plant-based foods have different sensory properties than animal products, such as color, aroma, flavor, and texture. These can change significantly during fermentation, creating new and diverse products. However, some changes may not be desirable or acceptable for consumers, especially those who are used to animal products. For example, some plant-based cheeses may have a strong or unpleasant smell, a chalky or rubbery texture, or a bland or bitter taste. To improve the sensory properties of plant-based foods, some strategies include blending different ingredients, adding cultures or flavorings, or modifying the fermentation conditions.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?