WE LOVE NATURAL. We heard the people when they stated that they wanted less meat and less dairy products. We noticed how many of the alternatives are full of additives and not very natural. That's why we have created Dreamy: | 100% Plant-based | No additives | Minimum ingredients |

In Dreamy, we want to know much more about the process of fermentation, and we offer specialities within different academic fields such as marketing, product development, nutrition and more. See possible projects below, or contact us to hear more!

1) Plant-based cultures:

Which companies produce and cultivate plant-based bacteria cultures for food production? Which strains have been produced? What are the possibilities and the limitations (SWOT), and what are the functions of the current plant-based bacteria (cheese, yoghurt, kimchi, kefir, health benefits, vitamins) and which health benefits do they have (helps against depression, stress, ADHD, cancer, inflammation, energy, weight loss etc.)

2) Consumer analysis:

What does the general population actually combine with fermentation - list of keywords (rotten, unhealthy, smelly, dangerous, sour, yoghurt, probiotic, healthy etc.)? What is the general attitude towards fermentation (positive - neutral - negative)? Do people know what fermentation is and does, and are they interested in finding out if they are told it has certain health benefits?

3) Product development:

Which (plant-based) bacteria cultures work with plant-based materials, separately and together? What are the effects of these bacteria in terms of taste and texture? What are the effects of those bacteria in terms of health? Is it possible to create a super mix of bacteria cultures that will work together and create vitamin B12 and folates in the fermentation process (while still reducing pH within 20 hours and creating a smooth silky texture and a pleasant smell and taste)?

4) Fermentation optimization:

What are the optimal conditions for fermentation? How to create the optimal osmotic effects and the shortest fermentation time? (I know higher temperatures shorten fermentation time, but it might also have a negative effect on taste).

5) Supply chain management:

What are the individual steps in yoghurt production, what are the requirements for machinery and who can provide the necessary machinery (renting - not producing). Who can do this while ensuring NO traces of dairy (milk/lactose/casein)?

6) Health benefits:

What are the preliminary results and the confirmed results of health benefits from fermentation? We know that many healthy compounds are created by bacteria, and even dead bacteria cells have a positive influence in the guts, but it's a complicated process. Digging deeper into this and creating and overview may be helpful for the whole industry. The B12 vitamin, that especially vegans are lacking, is created by bacteria (and can only be created by bacteria), and it is found in kimchi and soy products. Which other compounds are created and how does it work on a micro-scale? Also, what is actually allowed to be used in marketing?