Microbes are used by food companies for a variety of functions – from improved process efficiency to shelf life and flavour development. But an examination of patent filings over the last 20 years shows the food industry is prioritising one area above...
Traditional dairy players are likely to face market disruption as plant-based products continue to improve and new technologies, like the fermentation of dairy proteins, gain traction. How should traditional players respond?
The Kraft Heinz Company has entered into a research partnership with APC Microbiome Ireland aimed at developing new natural cultures for fermented foods. This could unlock the ‘ultimate natural and clean label opportunities’ for product development, the...
A Tetra Pak-funded research project, undertaken by Lund University, has detailed four plausible scenarios for the future of dairy. These include a ‘policy-driven food system change’ in the Green Dairy scenario and a business-as-usual approach in Dairy...
In its newly launched 2025 Strategy, Chr. Hansen plans to increase focus on its microbial and fermentation technology programmes. Non-microbial assets therefore, such as its Natural Colors division, are not central to the new strategy, CEO Mauricio Graber...
Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could potentially be cheaper than fortification, according to...
Ingredient supplier Corbion has secured a European patent for its fruit ferments containing natural organic acids and other flavour compounds. The company says the ingredients are a natural way to reformulate products and reduce food waste.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
Dutch food and biochemicals company Corbion is leveraging fermentation technology to help make aquaculture more sustainable, reducing the industry’s reliance on wild caught fish for fishmeal.
The mass market is already convinced that fermented food and drink is healthy but the more mass produced these products become the less likely they are to offer health benefits, meaning consumers could lose faith, so better science and education are needed...
UK start-up Better Nature is developing nutrient-rich tempeh products for western audiences while raising funds to eradicate protein malnutrition in Indonesia.
A host of consumer trends is driving interest in fermented food, according to a panel of experts speaking at the Ingredients Show. However, an education gap needs addressing if fermentation is to move from fashionable buzzword to become a sustainable...
Manufacturers and retailers of sweetened fermented yoghurt drinks are the focus of Public Health England’s most recent guidance, which incites a 20% reduction of added sugar by 2021.
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.
'Unusual tastes might take some getting used to - but play into the millennial quest for experimental flavors'
Fermented drinks are adding a new flavor dimension to the soft drinks category: and brands should put greater emphasis on their products’ unique taste, says Mintel.
French start-up La Note Bio is tapping into the fermented food trend with its ready-to-eat, lactofermented and unpasteurised vegetables. Just don't say the word sauerkraut...
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
From do-it-yourself kefir kits and lacto-fermented vegetable juices to kvass and spreadable cheese-style tempeh – what’s trending and what's next for the fermented food trend in Europe?
With its umami-packed, fermented seasoning made from locally-sourced, organic lupin and oats, Austrian start-up Genusskoarl is bringing to the market its "soy sauce adapted to European tastes".
The quest for novel taste sensations that strike the right note with consumers means food makers are constantly on the look-out for new flavours or food production methods - and the trend for fermented ticks both boxes.
Peek inside Probiota 2016: Amsterdam, February 2-4
DSM BioSolutions has seen increased demand for its outsourcing services from the food industry, with a growing number of larger companies realising the benefits.
An investigation into the cause of an industrial accident at a DSM plant in Italy that killed three workers eight months ago remains ongoing, the company said.
Frutarom Savory Solutions has entered into an agreement with the German Institute of Food Technologies (DIL) to conduct research on starter cultures, which the company expects will propel it into a leading position in Europe in the field.
Lactic acid supplier Purac has announced a price increase of between 0.10 to 0.15 Euros per kilo, as the company seeks to pass of some of the expense from rising raw material costs.
Chr. Hansen has developed a new range of meat cultures for Italian-style salamis which it says speed up the fermentation process while creating flavoursome, well-textured, and safer sausages.
Puratos’ CEO talks about consumers’ tastes for bread and patisserie – past and present – and how to ensure the skills needed to work with ingredients are available in every global market.
The reduction or elimination of potentially toxic metabolites from fermented foods such as cheese and wine will lead to new formulations and starter cultures, if a new €3.4 million project delivers.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...
Wine lees, the sediment left in the bottom of the barrel after
winemaking, could boost the antioxidant profile of ice cream and
slow the melting time of ice cream, suggests a new study from
Taiwan.
Tea, seemingly always in the headlines for its potential health
benefits, could also offer an interesting source of food
preservatives, Chinese researchers report.
Low fat ice-creams made using a GM yeast to form of small ice
crystals moved closer to set to be approved for the European
market, as the FSA published its draft opinion on Unilever
technology under novel foods regulation.
Tate & Lyle's membership of a forum on industrial fermentation
comes after the ingredients giant formed a partnership to speed up
the commercialisation of fermented products.
Spanish researchers show for the first time that bacteria, in
addition to yeast, are involved in the secondary fermentation of
the sparkling wine Cava.
US agro giant Cargill continues to spread its wings, announcing a
new Japanese collaboration for the distribution of its low-calorie
sweetener erythritol.
North American Bakers Yeast division of Canadian company Lallemand
is due to complete its newly constructed yeast plant in Memphis,
Tennessee by the end of the month.
The food industry could shortly be using a new, bio-based approach
to manufacturing mannitol - the minty-tasting sugar alcohol used as
a powdery coating on chewing gum, confectionery and pills - as
scientists report on new method...
Dutch food research institute NIZO food research announced this
week that it has teamed up with genomics group Greenomics in order
to push forward research into the role of genomics in industrial
fermentative processes.
