PODCAST 5: USING FERMENTATION TO BUILD FLAVOUR, HEALTH BENEFITS AND SHELF-LIFE INTO DAIRY AND PLANT-BASED FOODS
In this podcast NIZO Food Research Division Manager Food René Floris continues his exploration of the protein transition by looking at the fermentation process for plant-based foods.
In previous podcasts, we have touched briefly on the benefits of fermentation for food safety, health benefits and the protein transition. Its key role in the dairy sector is undeniable, 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 more, René 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.