HYDROLYZE & FERMENTATION
Transforming Food, Future, and Functionality
Fermentation
it’s not just about preserving food – it’s about revolutionizing it. This ancient yet cutting-edge technology harnesses the natural power of microorganisms to stabilize, transform, and elevate the food we consume. Originally designed for preserving perishable goods, fermentation has evolved into a groundbreaking tool, shaping not just the taste and texture of food, but its nutritional and functional benefits.
From Preservation to Innovation
Fermentation is no longer limited to simple preservation. It’s now a cornerstone of functional food creation, providing food that’s more than just satisfying – it’s health-boosting and nutritionally enhanced. What’s even more exciting? Fermentation is revolutionizing the way we handle agrofood waste, transforming it into high-value products like food ingredients and nutraceuticals.
What’s Next for Fermentation?
Production Optimisation!
How do we push the boundaries of fermentation to create supercharged food products? The answer lies in improving the production of functional compounds. By tapping into our extensive metabolic knowledge of microorganisms, we can:
- Adapt the microorganisms to thrive on specific substrates
- Combine substrates for enhanced microorganism growth
- Eliminate harmful byproducts during fermentation
- Fine-tune physical conditions like temperature, pH, and even gas atmosphere
With these optimisations, we can supercharge your ferments, reduce costs, and create products that perform better in every way.
Fermentation Beyond Food:
The Future of Protein
Fermentation isn’t just about enhancing food—it’s driving a protein revolution! As the demand for alternative proteins surges, fermentation technologies are helping produce everything from plant-based steaks to vegan dairy products. Whether it’s traditional fermentation for cheese, biomass fermentation for mycelium steaks, or precision fermentation for sustainable dairy alternatives, fermentation is paving the way for the future of food.
Proteomics: The Secret Ingredient to Next-Level Fermentation
Imagine being able to see inside the fermentation process. With proteomics, we’re gaining unprecedented insights into everything from the biological mechanisms at play to optimising every step of the process. This helps refine fermentation strategies to maximize product yields and ensure the highest quality.