Researchers Develop Process to Reduce Unpleasant Smells in Plant-Based Proteins

Two-step fermentation method removes up to 99% of off-putting aromas, making plant proteins more appealing to consumers.

Published on Feb. 14, 2026

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Researchers at The Ohio State University have developed a two-step fermentation process that can remove up to 99% of the unpleasant aromas typically found in plant-based proteins. The method uses beneficial bacteria to break down the compounds responsible for foul smells, followed by a traditional yogurt culture to develop more desirable aromas. This work aims to make plant-based proteins more palatable for consumers looking to reduce their meat and dairy intake.

Why it matters

As consumer demand for sustainable, health-conscious and allergen-friendly food options continues to grow, overcoming the off-putting smells associated with many plant-based proteins is crucial to driving wider adoption. This research provides a practical solution to improve the sensory experience of plant-based dairy and meat alternatives, which could encourage more people to embrace these nutritious and environmentally-friendly food choices.

The details

The researchers tested their two-step fermentation process on eight different plant proteins, including soy, pea, chickpea, mung bean, faba bean, rice, barley-rice and hemp. In each case, human sensory evaluation found consistent and often near-complete reductions in undesirable smells, outperforming traditional one-stage fermentation. The team also discovered that adding certain ingredients, like the natural sugar allulose or strawberry preserves, could further enhance the bacteria's odor-reducing capabilities.

  • The study was recently published in the journal Foods.

The players

Sheryl Barringer

Senior author of the study and a professor in food science and technology at The Ohio State University.

Manpreet Kaur

Lead author of the study and a PhD student in food science and technology at Ohio State.

Charlotte Gray

Co-author from Ohio State.

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What they’re saying

“Plant-based proteins are becoming more and more popular, either as people become vegetarians or just want to reduce their meat consumption. Consumers want that option, but they don't want to give up on the taste.”

— Sheryl Barringer, Professor in food science and technology (Mirage News)

“Lots of factors all contribute to food preference, but it's really hard to say I'm going to force myself to eat a product because it's good for me, even if it tastes bad.”

— Sheryl Barringer, Professor in food science and technology (Mirage News)

“We are using the same things that are used in the normal fermentation process. The only thing changed is how we utilize the bacteria.”

— Manpreet Kaur, PhD student in food science and technology (Mirage News)

What’s next

The researchers say this work not only advances the field's understanding of how fermentation can be used to mitigate unsavory sensory challenges, but also offers a practical solution for the development of flavorful plant-based dairy snack alternatives. They expect this area of research to continue growing in the coming years as consumer demand for sustainable and healthy food options increases.

The takeaway

By developing a two-step fermentation process that can dramatically reduce unpleasant aromas in plant-based proteins, this research provides a key solution to making these nutritious and environmentally-friendly food choices more appealing to mainstream consumers. Overcoming sensory barriers is crucial to driving wider adoption of plant-based alternatives as people seek to reduce their meat and dairy intake.