Dr Lisamaria Bracher
BFH
Exploiting the hidden nutritional values of sweet apricot kernels from Valais and locally grown faba beans, these two vegetable raw materials are combined to produce sustainable and innovative protein-rich vegan dairy alternatives. Lactic acid bacterial fermentation is used to form stable acidic gels and to add pleasant taste and flavour to the fermented products.
In the Food 4.0 programme, the Swiss Academies of Arts and Sciences, under the leadership of the Swiss Academy of Engineering Sciences SATW, support innovative project ideas that are at the very beginning of development. In particular, the programme supports projects that demonstrate new perspectives for the successful development of the Swiss food system. The selected projects make an important contribution to solving the greatest challenges and address the topics of food waste, sustainability and health.
