Norwegian Umamipaste
Godkjenningen dokumenterer en skattefradragsordning, men kilden publiserer ikke faktisk skattefradrag per prosjekt.
Prosjektopplysninger
- Prosjektperiode
- Instrument
- Skatte-/avgiftsfordel
- Støttegiver
- SkatteFUNN / Norges forskningsråd
- Vedtaksdato
- Program/aktivitet
- SkatteFUNN
- Prosjekttype
- SkatteFUNN-prosjekt
- Kommune
- Oslo
- Fylke
- Oslo
Offentlig prosjektsammendrag
This project is about the valorization of Brewers Spent Grains (BSG) from 100% norwegian malts, by applying traditional fermentation techniques from Japanese food culture to make it into norwegian umami paste. Every year Eik&Tid produces 18000kg of BSG, which is used as cattle feed by a local farmer. Worldwide many researchers, foodies and creative minds are trying to innovate on the usage of BSG: with mixed results. Often because the composition of BSG is not fully digestible by humans and the challenge of contamination from the moment the BSG leaves the brewery. The best solution for full usage of BSG is further processing on site. So the time between discarding of the grains and further processing is short. Eik&Tid has come up with an in-house solution for the usage of BSG to create: Norwegian umamipaste. This product is made from a the left over grains and a filamentous fungi named: Aspergillus oryzae.
Kilde og proveniens
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