FERM FOOD’s Post

🌱 2024 will bring exciting developments for fermentation-enabled foods! With challenges in food security and sustainability, diversifying protein sources is crucial. And good news: despite regulatory hurdles, consumer acceptance is on the rise. Dive into the future of alternative proteins, including precision fermentation, in this insightful article: https://lnkd.in/epsW6NkP  #PrecisionFermentation #AlternativeProteins #FoodTech 

The market for plant-based foods and alternative proteins is still growing. Get ahead of the game with Sartorius. https://sar.to/li48w #FoodandBeverage #PlantBased #PlantBasedFood #SimplifyingProgress #InThisTogether

🌱 𝗧𝗵𝗲 𝗥𝗼𝗹𝗲 𝗼𝗳 𝗘𝗻𝘇𝘆𝗺𝗲𝘀 𝗶𝗻 𝗙𝗼𝗼𝗱 𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴 🍽️ In the ever-evolving food industry, enzymes play a pivotal role in enhancing food quality, safety, and efficiency. Here's how they contribute to various stages of food processing: 1.  𝙄𝙢𝙥𝙧𝙤𝙫𝙞𝙣𝙜 𝙏𝙚𝙭𝙩𝙪𝙧𝙚 𝙖𝙣𝙙 𝙁𝙡𝙖𝙫𝙤𝙧: Enzymes like amylases and proteases break down starches and proteins, improving the texture and enhancing the flavor of products such as bread, cheese, and meat. 2.  𝙁𝙖𝙘𝙞𝙡𝙞𝙩𝙖𝙩𝙞𝙣𝙜 𝙁𝙚𝙧𝙢𝙚𝙣𝙩𝙖𝙩𝙞𝙤𝙣: Enzymes are essential in fermentation processes. For instance, yeast produces enzymes that convert sugars into alcohol and carbon dioxide, crucial for beer and bread production. 3.  𝙀𝙭𝙩𝙚𝙣𝙙𝙞𝙣𝙜 𝙎𝙝𝙚𝙡𝙛 𝙇𝙞𝙛𝙚: Certain enzymes can help in preserving food by inhibiting spoilage organisms and enhancing the effectiveness of preservatives, ensuring longer-lasting products. 4.  𝙀𝙣𝙝𝙖𝙣𝙘𝙞𝙣𝙜 𝙉𝙪𝙩𝙧𝙞𝙩𝙞𝙤𝙣𝙖𝙡 𝙑𝙖𝙡𝙪𝙚: Enzymatic processes can increase the bioavailability of nutrients, making food healthier and more nutritious. For example, the breakdown of phytates in grains can improve mineral absorption. 5.  𝙎𝙩𝙧𝙚𝙖𝙢𝙡𝙞𝙣𝙞𝙣𝙜 𝙋𝙧𝙤𝙙𝙪𝙘𝙩𝙞𝙤𝙣: Enzymes can reduce processing times and energy costs, making food production more efficient. This not only lowers expenses but also helps minimize the environmental impact. As we look towards a sustainable future in food production, the innovation and application of enzymes will continue to be a driving force. 🌍✨ #FoodProcessing #Enzymes #Sustainability #FoodInnovation #FoodTech

#Plantbased, #cellbased and precision-fermented solutions are all terms we are hearing more abundantly in the animal-free food arena. The space is brimming with potential to reach new heights in garnering advanced technologies and catching the eye of inquisitive consumers. Moreover, the diversification of proteins such as mycoprotein, plant-based caseins and #yeast are offering nutritious ways to add health into the mix. Silvia Soragni, Katharina Burdorf, Nandrianina Raboanason, Hille van der Kaa, Sensient Flavors & Extracts Europe, Lallemand Bio-Ingredients, Hydrosol, Those Vegan Cowboys #alternativeprotein #vegan Reported by Elizabeth Green. Read the full special report here 👉 https://lnkd.in/e7sQjvSA

Enriching vegan products with micronutrients requires some consideration regarding the bioavailability of the micronutrients. Bioavailability is lowered by the presence of anti-nutrients such as oxalates and phytates and/or the chemical form of the enriched calcium in the product. This article shows a comparison of the (lack of) calcium bioavailability in various plant-based products. https://lnkd.in/e-CNPuyQ Contact our team of dietitians and food scientists for expert advice to manage this and other challenges in the NPD process: https://lnkd.in/eAmysUeb #VeganProducts #MicroNutrients #Bioavailability #PlantBasedProducts

At BDF Natural Ingredients we attach great importance to Clean-Label products. That is why our range in this area is really wide. Today we present our BDF PRES FRESH. It is a spice extract obtained from the fermentation of onion juice. This extract helps inhibit the growth of bacteria in food products naturally, enhancing their taste and extending shelf life. Besides, it's categorized as an onion extract or spice extract and is labeled as clean label, allergen-free, and vegan 🌱 Do you want to know more features about this product? ✔ pH control ✔ Shelf-life extension ✔ Colour stability ✔ Helping to remove E-number preservatives ➡ If you need more info, contact our team at info@bdfingredients.com. #BDFNaturalIngredients #Cleanlabel #Biotech #Foodingredients #biotechnologyindustry

Innovation Insight: Fungi shake up yoghurt alternatives Fermentation and ‘non-animal dairy’ remain two of the hottest trends in the food industry. Our latest Innovation Insight focuses on a novel fungi-based dairy analogue that sees these two trends collide – Nature's Fynd Dairy-Free Yoghurt. #fmcg #innovation #foodandbeverage #innovationinsight #dairyfree #gamainnovation https://lnkd.in/d3cpvHN8

Precision fermentation gains strong traction. The Centre for Precision Fermentation and Sustainability (PreFerS) will focus on microbial cell engineering or precision fermentation to convert readily available compounds like sugars into molecules, including alternative proteins, healthy fats, and vitamins. PreFerS aims to improve food supply chain resilience, reduce environmental impacts associated with food production, and address micronutrient deficiency. Congratulations to the team led by Professor Yong-Su Jin on remarkable development to contribute to Singapore’s 30 by 30 goal and addressing food security and sustainability challenges. #precisionfermentation #alternativeproteins Source: vegconomist

#functionalingredients #dietarysupplements #vegetable #fruits #health 101 Phyto Fermented Drink Zymologist®101 Phyto Fermented Drink is produced by the proprietary technology TotalFerm™, which facilitates the complete release of phytochemicals, such as flavonoids (polyphenols), carotenoids, organic sulfides, and phenolic acids, from fruits and vegetables. Zymologist® contains less than 2.5% (w/v) sugar, high dietary fiber, and abundant antioxidants, and it is suitable for every population to acquire multiple health benefits.   Technology-based Fermentation Instead of using traditional plastic fermentation containers, the fermentation of Zymologist® is using our proprietary fermentation tanks made of 316L food grade stainless steel to avoid the food safety concerns regarding contamination and toxic plasticizing agents. Clean gas (filtered by bacterial filters) is regularly injected into the sealed tanks to stir the contents at high speeds without opening the lids, thereby contamination of airborne microorganisms can be eliminated during fermentation.