Understanding the diversity and functions of microorganisms is essential for improving your food or other products influencing human health. And use of new strains or other formulations can increase the shelf life and/or safety of the food products or reduce costs of the production process. Optimizing these processing conditions can lead to a significant cost reduction.

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Tailoring funcionalities during fermentation for dairy alternative fermented foods

We are facing challenges in the world, which strongly drive the innovation of foods. One of the drivers is the increasing demand from consumers for more sustainable food products. Changing from animal-based proteins towards plant-based proteins can increase the sustainability of foods. For this, innovations are necessary as animal-based proteins cannot be directly replaced by plant-based proteins due to different characteristics. Fermentation can therefore be used as a powerful tool to alter these characteristics.

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