Ebro-based company Kenshô and the Eurecat technology centre have teamed up to examine solid-phase fermentation for more sustainable manufacturing of fermented products such as Mediterranean sake and miso in L’Ampolla.
As part of this R&D and innovation project, Eurecat has looked into the recovery of potential fermentative microorganisms from the washing water of a variety of organic rice grown in the Ebro Delta for subsequent reuse through solid-phase fermentation. This study paves the way for the company to sustainably make new fermented products, thus minimising the environmental impact and cutting greenhouse gas emissions from inputs by around 93 kg of CO2.
The project has been supported by ACCIÓ as part of the Green ACCIÓ Coupons with funding from the Government of Catalonia’s Climate Fund and ProACCIÓ Green, a joint programme run with the Ministry of Climate Action, Agriculture and Rural Agenda.
Both the Eurecat technology centre and Kenshô are part of the HUB Foodtech & Nutrition, the public-private ecosystem of businesses, institutions and research centres working in food and technology in Southern Catalonia. The hub is a project designed to make technology and food undertakings more competitive and seeks to efficiently connect all stakeholders with the capacity to expedite the economic and social transformation of Southern Catalonia.
