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23. Natural anti-mould treatment in rind


At the Tech Transfer Agrifood Fund, we are seeking innovation through alternatives to chemical anti-mould treatments to control microbial growth in the rind of cheese with Designation of Origin (DO).

Possible approaches

It should respect the regulation of the DO and be focussed on the treatment of the rind of the entire product without plastic packaging

  • Natural methods of microbiological control will be valued. Possible approach through new lactic ferments and micro-organisms accepted by the Designation of Origin (DO).
  • Clean-label.

Solutions not of interest

Chemical treatments.