Fermentation offers food producers infinite possibilities

Fermentation
28 September 2016 | Category: Biobased products, Biorefinery and conversion, Food

Bacteria, fungi, yeast, algae… Although it’s not something we’re aware of every day, much of what we eat and drink is processed by these microscopic organisms. Fermentation is the natural process which determines the flavour, aroma, colour, nutritional value and shelf-life of many products. As a process it offers food producers infinite possibilities, only a fraction of which are currently being used.