Sourcing new protein sources for fermentation

The NOVAFERM project aims to study the valorisation of plant-based by-products from organic market gardens through solid-state fermentation to obtain new ingredients and/or value-added products. This project brings together the Drissa Foundation, an organic fruit and vegetable producer (primary sector), and a processing company that complements the meat sector. In this case, Embutidos Villamarín, a producer of cured hams and cured sausages.