Using fermentation to build flavour, health benefits and shelf-life into dairy and plant-based foods

In this episode we talk about fermentation while its importance for developing plant-based products has quickly grown. However, selecting cultures, blending strains, and controlling the fermentation process is far from simple.

To find out how to do that effectively, René Floris spoke to Wim Engels, senior Project Manager and expert in food fermentation for NIZO, who has over 30 years of experience in the fields of fermentation, chemistry, biochemistry and cheese ripening.