TRADICER

Why this project?

Traditional native varieties of wheat and barley, like traditional hop varieties, have a lot of unique properties to offer in terms of techno-functionality and sensory characteristics. The TRADICER project examines how these traditional raw materials can be used through cost-efficient contemporary techniques and new fermentation strategies to produce new sour beers and sourdough bread with an authentic taste.

Methodology and expected results

The methodology of the TRADICER cSBO project includes both the selection (WP 1), cultivation and characterisation (WP 2) of traditional native varieties of grains and traditional hop varieties. The baking and brewing quality of the respective raw materials will also be evaluated and the influence of new fermentation strategies and inoculation techniques at process and product level will be examined (WP 3-4). Lastly, the possibility of using sour beers to produce sourdough (bread) will be explored too (WP 5). The ultimate goal is to produce new sour beers and sourdough bread with an authentic taste by using new microbial consortia and new fermentation and inoculation techniques.

Target group

The general target group includes the brewing and bakery sector, ranging from grain and hop breeders to companies, active in starter cultures and sourdough production, and producers of beer and bakery products.

Project partners

Vrije Universiteit Brussel:

• Industrial Microbiology and Food Biotechnology Research Group (IMDO) - led by Prof. Dr. Ir. Luc De Vuyst
• Interdisciplinary Historical Food Studies (FOST) Research Group - led by Prof. Dr. Ir. Frits Heinrich

Flanders’ FOOD (project management)

Keen to join?

Has this project piqued your interest? Good news! You can still join TRADICER’s industrial advisory board, ensuring you are among the first to hear about new insights acquired by the researchers. Contact Trui Luyckx for more info on how to participate.