Overview

The challenge of off-odors in plant proteins limits their broader adoption across the plant-based food market, despite strong consumer demand for sustainable, allergen-friendly options. Ohio State University’s innovative natural, two-stage microbial fermentation platform replaces conventional deodorization and fermentation methods, transforming undesirable flavor and aroma compounds into neutral or pleasant metabolites—without chemicals or additives. The process delivers up to 99% odor reduction and a clean-tasting protein base, establishing a new gold standard for ingredient quality.

The Opportunity
This versatile, scalable fermentation platform is for upstream treatment of plant protein bases before production of any food category: fermented beverages, meat analogs, dairy alternatives, sauces, and nutritional drinks. Manufacturers can now replace chemical solvents, thermal stripping, and enzymatic masking with a robust, clean-label solution—enabling confident, flexible innovation across the plant-based sector.

Key Advantages

• Superior Odor Removal: Achieves 95-99% reduction of off-flavor volatiles for truly appealing taste and aroma.
• Clean-Label Compliance: Only natural fermentation; no chemical additives.
• Broad Ingredient Versatility: Effective across soy, pea, chickpea, mung bean, fava bean, hemp, rice, and barley proteins.
• Enhanced Sensory Experience: Improves flavor and aroma, boosting repeat purchases and brand loyalty.
• Scalable Integration: Fits into existing manufacturing lines for rapid, cost-effective deployment.

Transform Your Product Portfolio
Position your brand at the forefront of plant-based innovation with a technology that delivers both taste and transparency. Sequential fermentation empowers you to launch differentiated products that delight consumers and set new standards for quality and sustainability.

Patents: Provisional filed
Seeking: Licensing, partnership