Valio and University of Turku Collaborate to Develop Innovative Plant-Based Fermented Food Solutions

Professors Kati Hanhineva and Kaisa Linderborg lead the MetaFerm research project at University of Turku

(IN BRIEF) Valio is supporting the MetaFerm research project, led by the University of Turku, to develop new plant-based fermented food solutions using underutilised Finnish ingredients. Funded with €1.5 million by Business Finland and part of Valio’s Food 2.0 programme, the project combines academic research and industry collaboration to improve nutritional value, taste, protein absorption, and digestive tolerance through advanced fermentation. The initiative responds to rising demand for plant-based foods while strengthening Finland’s sustainable food ecosystem and export potential.

(PRESS RELEASE) HELSINKI, 27-Jan-2026 — /EuropaWire/ — Valio is advancing the development of next-generation plant-based fermented food solutions through the MetaFerm research project, led by the University of Turku as part of Valio’s Food 2.0 programme. The initiative focuses on creating safe, tasty, nutritious, and stomach-friendly plant-based foods using underutilised ingredients, while strengthening Finland’s position in sustainable food innovation.

The MetaFerm study is led by Professors Kati Hanhineva and Kaisa Linderborg from the University of Turku’s food sciences department. The research examines the conditions, ingredient combinations, and pre- and post-treatment methods required to develop fermented foods of plant origin. Scientists are analysing the solutions at the molecular level to better understand how fermentation can enhance nutritional quality, flavour, and overall consumer experience.

The project explores the potential of Finnish, protein-rich plant ingredients that remain underused in food production. These include domestic legumes such as peas and faba beans, cereals with a particular emphasis on oats, and potentially also lupine and hemp. Through advanced fermentation techniques, the researchers aim to increase protein availability and absorption, improve nutrient profiles, and reduce digestive discomfort associated with plant-based foods.

MetaFerm has received €1.5 million in funding from Business Finland and is part of Valio’s broader Food 2.0 research, development, and innovation initiative, which seeks to build a nature-smart Finnish food system based on sustainable production and high value creation. In addition to the University of Turku, the consortium includes industry partners Valio Oy, HKFoods Finland Oy, Porokylän Leipomo Oy, Bonne Juomat Oy, Rasilaisen Hapankaali Oy, Saarioinen Oy, and Ravistamo Oy, ensuring strong links between research and commercial application.

The project responds to growing consumer demand for plant-based alternatives across Europe, where interest in plant-forward diets continues to rise. A significant share of consumers plan to increase their use of plant-based products, creating demand for new food innovations that combine sustainability, nutrition, and sensory quality.

By combining traditional fermentation techniques with modern scientific research, MetaFerm aims to deliver food solutions that promote human health, environmental sustainability, and Finland’s security of supply. The initiative is expected to support economic growth and export potential while reinforcing Finland’s role as a leader in sustainable and innovative food systems.

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SOURCE: Valio