“With rocketing interest in fermented foods and the ongoing need for multifunctional, natural solutions throughout the food industry, this is an exciting milestone for us,” commented David Charest, vice president of sustainable food solutions at Corbion.
The newly patented process involves the fermentation of liquid fruit preparations with ‘carefully selected’ food-grade cultures. The company’s fruit ferments are typically citrus or sweet fruits such as melons, pears and apples, as well as vegetable-like fruits including bell peppers, pumpkin and tomato.
The application of these fruit fermentations in baked goods, meats, sauces and dressings enables manufacturers to adjust flavour profiles and textures naturally and sustainably with fruit-based ingredients, at the same time as ‘robustly protecting their products against quality defects’.
Corbion’s advanced manufacturing technology, and the use of the resulting fruit fermentation ingredients, is now patented in Europe as well the USA and Japan, where patents have already been granted.
Reformulation and shelf-life
The resulting metabolites can boost or soften various flavour components, in addition to controlling microbial growth, the company explained.
In sauces, dressings and condiments, for instance, where reformulation to reduce sugar and / or salt levels can impact not only taste and texture but also shelf life, it is possible to maintain the expected eating experience by using just one or two fruit-derived, naturally fermented ingredients, Corbion suggested.
"exciting" - Google News
June 09, 2020 at 05:00PM
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Corbion secures European patent for fruit ferments: 'This is an exciting milestone' - FoodNavigator.com
"exciting" - Google News
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