14 Sep 2023 --- Germany-based scientists have generated meaty and liver sausage-like flavors from onions, chives, leeks and ramsons by employing submerged fermentation technology. The study found that the most potent aroma emanated from an 18-hour-long fermentation of onion using the fungus Polyporus umbellatus. The onion ferments can be used by the plant-based meat industry as a natural flavoring in the future.
