F3

Food, future, fermentation

Project information

Project	F3 – Food, Future, Fermentation
Duration	1 August 2025–31 December 2026
Partners	Häme University of Applied Sciences
Funders	AKKE funding (Supporting sustainable growth and vitality in the regions), Hämeen liitto
Budget	156 419 €

In the F3 project we develop alternatives for endangered ingredients used in confectionery and bakery products.

The challenges facing food production regarding the availability of raw materials, spices, and product components are becoming increasingly significant. Climate change, biodiversity loss, and disruptions in supply chains create complex problems, particularly for sustainable farming and responsible production. This is especially evident in confectionery and bakery manufacturing, where endangered ingredients such as cocoa, vanilla, and nuts are essential but their availability is increasingly uncertain.

In the F3 project, we utilize innovative technologies, such as precision fermentation and modern biotechnology, to create more sustainable and environmentally friendly solutions. Developing and processing new raw materials is important not only for the environment but also for business viability.

During the project, we will conduct practical trials at HAMK’s SmartBio Center, where we will research and test alternative raw materials. Our goal is to provide companies in the confectionery and bakery sectors, as well as producers of raw material components, with concrete solutions for processing and using alternative ingredients. This not only helps businesses adapt to global changes but also strengthens research and development activities in Kanta-Häme and increases companies’ understanding of the potential uses of different raw materials.

The achievements of the F3 project lay the foundation for a more sustainable future, where confectionery and bakery production can evolve responsibly and innovatively.