firsttime

Fermentation for Umami and Kokumi Compounds

ProcessingSustainability

INTRODUCTION

One of the world's top suppliers in the Flavours and Fragrances market, Symrise develops, produces and sells fragrance, flavouring and food ingredients, cosmetic active ingredients and raw materials, as well as functional ingredients and solutions that enhance the sensory properties and nutrition of various products.

Background

Umami has long been appreciated for its savoury depth, especially in Asian cuisines, while kokumi is gaining recognition for its ability to enhance mouthfeel and create layered, lingering flavour. As the food industry seeks natural ways to replicate the richness of slow-cooked dishes without synthetic additives, there is growing global interest in both of these flavour dimensions. Kokumi, though not formally defined, is often associated with the thick, satisfying taste that results from the slow breakdown of proteins and fats – an experience increasingly valued by consumers looking for clean-label, authentic products.

Solid-state fermentation (SSF) is emerging as a promising method for producing natural flavour-enhancing compounds like umami and kokumi peptides. Unlike traditional flavour additives such as MSG or ribonucleotides, SSF can generate a wider spectrum of compounds that may also influence texture, contributing to a more complex sensory profile. Its sustainable advantages, including the use of agricultural by-products, low water and energy requirements, and potential to reduce food system waste, make it an attractive option for creating high-value, clean-label ingredients, especially in markets with a preference for alternatives to synthetic additives.

The goal of this challenge is to identify and validate innovative SSF-based solutions that transform low-cost, sustainable substrates into high-value, natural ingredients suitable for use in food applications.


We are interested in: 

  • SSF processes that yield umami and kokumi flavor compounds with strong sensory characteristics
  • Use of agricultural by-products or other low-cost, food-safe substrates
  • Outputs that are compliant with natural labeling and regulatory standards in key markets
  • Approaches that offer sustainability benefits and are scalable for commercial use

We are open to the use of non-traditional, food-safe raw materials such as microalgae or industry side streams to expand the potential of SSF applications. We are not looking for chemically synthesised compounds, submerged fermentation processes, or plant-based extraction methods.

How might we explore solid-state fermentation to sustainably produce natural umami and kokumi compounds that deliver impactful flavour aligned with clean-label expectations?

requirements and considerations

We are seeking to collaborate with innovators who can demonstrate a solution that meets the following criteria:

Inputs and Materials:
  • Leverage sustainable, low-cost substrates, such as agricultural by-products (for example, soybean hulls, rice bran), to minimise waste and ensure nutrient availability for microbial fermentation
  • Use suitable microorganisms capable of producing flavour-enhancing compound, with a focus on strains that align with natural and clean-label expectations
  • Optimise the combination of novel substrates and microbial strains, recognising that high performance is likely to result from this interplay
Process Design and Optimisation: 
  • Incorporate systems or methods to monitor and control key fermentation parameters such as temperature, humidity, and pH to optimise microbial activity and compound production
  • Measure and report on the yield of target compounds (e.g., peptides, flavour precursors) relative to substrate input, to assess process efficiency
Product Performance: 
  • Demonstrate the ability to generate impactful umami and kokumi profiles, validated through sensory analysis and/or instrumental flavour profiling
  • All components and outputs must be compatible with clean-label standards and meet regulatory requirements in major markets (the EU, the US, and Asia).
Scalability and Sustainability: 
  • Demonstrate environmental benefits, including low energy consumption and reduced waste generation, in line with the sustainability potential of solid-state fermentation
  • Address the scalability challenges of SSF, with evidence of feasibility for commercial-scale production

Incentives

The awarded innovator will receive S$30,000 and an additional S$10,000 if the solution utilises solid-state fermentation. In-kind support may also be identified, including the use of existing company facilities for analytical work, data sharing (provided confidentiality agreements are signed), etc.
Enterprise Singapore is augmenting this support with a S$20,000 Proof of Concept (POC) development grant for eligible startups/SMEs. Foreign startups/SMEs may be considered if developmental activities are based in Singapore and only if a Singapore office is incorporated. The POC Development grant could also be awarded to startups/SMEs incorporated in Singapore for projects with overseas pilot deployment potential.