Natural flavour formation

Fermentation

Nowadays, fermentation is not only applied as a means of food preservation but also as a route to flavour development. The thousands of strains present in our culture collection represent an important reservoir of natural diversity of flavour forming cultures.

Screening

In recent years the screening of cultures has developed from a trial-and error process into an approach that efficiently screens strains for the desired combination of flavour forming activities. Strong integration with sensory and analytical flavour analysis enables definition of the desired flavour target. By operating different analytical techniques in an automated screening platform, the functionalities and flavour compounds that can be screened for are almost unlimited.

Strain selection

It is now feasible for example to screen large numbers of strains for the production of a specific flavour compound or true flavour profiles. Moreover, performing such screens in matrices closely mimicking the product, increases the predictive value of the strain selection process, thereby providing an effective means of valorizing natural biodiversity for label-friendly flavour solutions.