Wageningen Food & Biobased Research and TNO are looking for partners for joint research efforts to develop natural food ingredients using microbiological fermentation strategies. With consumer demand for cleaner labels and natural foods with milder processing, there is renewed interest in the age-old process of fermentation as a method of generating authentic, value-added ingredients to foods.
Consumers demand for cleaner labels and natural foods with milder processing. This results in a renewed interest in the age-old process of microbial fermentation. Other than creating common foods like yogurt, beer and bread, fermentation can play a role in producing compounds that modulate food properties like flavour, texture and viscosity amongst other functionalities.
Applying fermentation technology
The consortium will bring together food manufacturers, microbe suppliers, flavour houses and other industry leaders. We foresee the following categories of consortium partners:
- Natural (fermented) ingredients suppliers
- Food manufacturers
- Microbe suppliers
- Flavour houses
Together with these partners we are going to work on the production of desirable food properties like organoleptic qualities, extended shelf-life and nutritional benefits of your product. As a substrate for the fermentation you could consider waste and/or ingredients streams or a fermentation within the final product. A comprehensive work stream approach will be used to target the desired functionality in your product.
Scale-up towards industrial relevance
The obtained functionalities will be translated and applied towards a model product to validate the acceptability and stability of the new functionality. Together with the incumbent parties, the developed products can be scaled towards industrial relevance taking in to account regulatory and cost aspects.
Join us at our stand #0F51 in hall 8.0 at the FI Europe 2017 in Frankfurt to learn how you can become a partner in this subsidised consortium project. If you are not able to attend the FIE exhibition please feel free to reach out to Joost Blankestijn. His phone number is: +31 6 51 51 41 23.