Last month, a public-private consortium officially launched the FEVIS project—Fermentation Visualized and Simplified—under the Topsector AgriFood program. The event marked a key milestone as the group began analyzing the first round of data, advancing efforts to improve online monitoring and control in food fermentation.
The project brings together major industry players including Danone, Puratos, KraftHeinz, and Infinite Roots, with support from technology providers such as SCHOTT, Endress+Hauser, and Metrohm Applicon. By combining academic research (Wageningen University) and industrial expertise, the consortium aims to identify and track critical process indicators across a wide range of fermentation applications.
Cutting-edge optical technologies
The FEVIS project aims to significantly improve how fermentation processes are monitored and controlled, with a focus on developing real-time measurement systems based on optical spectroscopy. By using advanced technologies such as Raman, near-infrared (NIR), and UV/Vis spectroscopy, the consortium is working to simplify and enhance process monitoring in the food industry.
To enable this, large-scale industrial fermentations are first simulated on a smaller laboratory scale. This controlled environment allows researchers to fine-tune and validate the optical techniques under realistic, yet manageable conditions. The optical data collected during these experiments is then processed using advanced data analytics to generate clear, visual representations of the fermentation process. This not only makes it easier to interpret the data in real time but also helps operators keep tighter control over industrial-scale operations.
Crucially, the optical signals are cross-referenced with traditional analytical measurements—such as sugar and acid concentrations, biomass, pH, oxygen levels, and protein content. By linking specific spectral features to key performance indicators (KPIs), the project seeks to decode how the optical fingerprint of a fermentation changes over time, and to identify potential issues when scaling up from lab to factory.
Ultimately, the goal of FEVIS is to develop a smart, automated control system that uses these optical insights to steer the fermentation process in real time. Such a system could lead to safer operations, increased yields, and reduced energy and water consumption. These advances are particularly relevant for the sustainable production of food ingredients from microorganisms or plant-based side streams—such as alternatives to palm oil.
Bron: Wageningen University & Research