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Fermentation Can Reduce Sugar Level in Food While Enhancing the Flavours

Fermentation Can Reduce Sugar Level in Food While Enhancing the Flavours

Style usually turns into a difficulty when formulating merchandise with plant-primarily based protein or diminished sugar. In each instance, fermentation is proving worthwhile, and in some circumstances, price-efficient, when used with beets, mushrooms, and different vegetation.

Florida Food Products, Eustis, Fla., makes use of a lactic acid fermentation course that lowers the sugar content material in beet juice by about 10%, stated Christopher Naese, vice-president of enterprise growth.

In addition to reducing sugar content material, the fermentation course of additionally lowers the beet juiceā€™s pH, which leads to a brighter taste with pink berry notes and a much less earthy style, he stated.

Fermenting beet juice preserves the nitrates within the juice, he mentioned. The physique metabolizes nitrates into nitric oxide, which has been proven to dilate blood vessels, decrease blood strain, and enhance total blood circulate.

MycoTechnology, Aurora, Colo., makes use of fermentation to create its PureTaste plant-based protein substances that deal with off-flavors and aromas in plant proteins. Fermentation of pea protein and rice protein with shiitake mushroom mycelia (roots) improves style and texture, decreases aroma, and will increase solubility and performance, in response to the corporate. Third-occasion sensory evaluation indicated an 18% lower in general aroma, a 17% discount in rice taste, a 38% discount in pea taste, and a 70% discount in separation, based on the corporate.

Attainable purposes for PureTaste are meat analogs, meat extenders, non-dairy ice cream options, non-dairy yogurt alternate options, milk options, and baked meals.

Cargill additionally makes use of yeast to ferment a sugar-wealthy substrate and produce its Zeroes model erythritol, a polyol utilized in sugar discount.

Motif FoodWorks, Boston, will use biotechnology and fermentation and never animal agriculture to engineering proteins derived from dairy, egg, and meat without compromising the performance, style, and diet-related to animal-primarily based elements, in response to the corporate.

The corporate, initially known as Motif Ingredients, launched in February with $90 million in Series A financing to offer different proteins and different components to global food corporations.

Motif FoodWorks decodes the genetic make-up of animal-based elements and interprets them into animal-free counterparts. Powered by fermentation, the corporate harnesses biology and choose microbes designed to provide target ingredients.

About the author

Alfred Myers

Alfred is leading the food trend column. He is a big foodie and a fantastic cook, and this enhances the quality of his articles. In his free time, we always have a good conversation of what food is trending and what not. His ideas are unique and noteworthy. His articles reflect the charm of his characteristics. He has been working with us for 6 years now.


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