Co-Creating Policy Recommendations for a Sustainable Rural Bioeconomy
  • 27 May 2026
  • Bd Roi Albert II 15, 1000 Bruxelles, BE
  • Online Event
days
hours
minutes
seconds
Learn more & register
Linkedin Youtube X-twitter

Results & Publications

Knowledge Hub

This section brings together selected public outputs from Delicious, including deliverables, scientific posters, reports, scientific publications and practice abstracts.

Scientific publications

April 2026,

Mycotoxins in plant-based fermented products: challenges and perspectives

Read in Science Direct

December 2025,

Bacterial and fungal community composition in dairy products and plant-based dairy alternatives using high throughput sequencing

Read in Science Direct

Posters

Fermented plant-based cheese analogues as an emerging food: Microbiota profile via culture-dependent and culture-independent techniques

By University of Thessaly

Download

Bacterial and fungal communities in plant-based kefir: Exploring a next- generation food. 

By University of Thessaly

Download

Microbial profiles of dairy- and plant-based Brie: Substrate-driven differences revealed by culture-dependent methods and metagenomics

By University of Thessaly

Download

From Strain to Market : A Risk Informed Framework for Microbial Food Safety

By University of Thessaly

Download

Practice abstracts

Satefy

Microbial profiling of dairy vs plant-based fermented cheese and kefir highlights the need for targeted microbial management in plant-based fermentations

By University of Thessaly

Download

Bacterial and fungal communities in plant-based kefir: Exploring a next generation food​

By University of Thessaly

Download

Fermented plant-based cheese analogues as an emerging food: Microbiota profile via culture dependent and culture-independent techniques

By University of Thessaly

Download

Microbial profiles of dairy and plant-based brie: Substrate-driven differences revelaed by culture dependent methods and metagenomics

By University of Thessaly

Download

Chef's perception

Plant based cheese in professional kitchens:

Sensory and functional priorities to improve acceptance

By Ainia & Fundació Alícia

Download

Plant based cheese in professional kitchens:

What to pair it with for best results

By Ainia & Fundació Alícia

Download

Plant based kefir in professional kitchens:

Sensory and functional priorities to improve acceptance

By Ainia & Fundació Alícia

Download

Plant based kefir in professional kitchens:

What to pair it with for best results

By Ainia & Fundació Alícia

Download

Reports

TECHNOLOGY & INNOVATION LANDSCAPE REPORT Fermentation-Enabled Solutions for Plant-Based Foods

Download

Become part of the DELICIOUS network!

Engage with project partners, contribute to the research, and stay connected to the latest developments in plant-based food innovation.


    Useful links

    Improving plant-based fermented dairy

    Partners

    Resources

    Join

    New&Events

    Private area

    Contact

    Contact

    For more information, please reach out to us:

    CLUSTER DE ALIMENTACIÓN FOOD+I

    C/ Parque de Los Lirios, 8, 1B · 26006 · Logroño· La Rioja · España

    This project has received funding from the European Union’s Horizon Europe innovation action under grant agreement No 101181822. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Commission. Neither the European Union nor the granting authority can be held responsible for them.

    Copyright © 2026 Delicious Project 
    Linkedin Youtube X-twitter
    Powered by  GDPR Cookie Compliance
    Privacy Summary

    We use our own and third-party cookies for analytical purposes and to show you on our website personalized information based on a profile drawn up from your browsing habits. You can accept all cookies by pressing the "Accept cookies" button or reject their use.