Frutarom plans starter culture lead through research agreement
Starter cultures are in the manufacturer of fermented foods, such as cheeses and yoghurts, sausages and salami, fermented vegetables such as sauerkraut, bread, vinegar, and alcoholic beverages like beer.
Frutarom Savory Solutions already offers starter cultures to the meat, fish and convenience products industries, as well as savoury flavours and seasoning compounds. It is aiming to shore up its knowledge and capabilities, however, through the strategic cooperation intended to improve safety and stability of products.
“During the course of our cooperation, we will systematically explore specific issues in the field of cultures and fermented foods and consequently implement this knowledge,” said Dieter Albers, head of R&D at Frutarom Savory Solutions Europe.
“Our aim is always to further increase the safety of food products – and to make them healthier.”
Albers was senior manager meat technology at DIL before joining Frutarom, and the open-ended arrangement, which is funded by Frutarom, is his initiative.
DIL director Dr Volker Heinz emphasised that the arrangement will be “very results oriented”. No indication has been given for the expected timeline for the first findings to make it through to the marketplace.
He added that the institute finds industry cooperatives to be “highly relevant”, but that such exclusivity as has been forged with Frutarom is unusual.
“In this project, we will consolidate our comprehensive know-how with Frutarom’s expertise,” he said.
The DIL was founded in 1983 and describes itself as “a partner to the food industry and research. Right from the beginning...”
It has previously cooperated with as many as 120 companies in the food and feed industries.
