24 May Mixed-fermentation of vegetables
In today’ s methods of vegetable processing not all parts of the plant are being used, but some of these contain considerable amounts of nutrients. There is an interest in transforming these parts into healthy food products by the use of fermentation technology. Recent scientific developments have paved the way to steer simple processes towards new fermented food products with specific benefits to the consumer, such as fewer calories , specific flavours and food with a higher content of vitamins. Through the combination of different strains of microorganisms the efficiëncy of these processes can be improved (‘Mixed-Fermentation’). This project has been initiated by Keep Food Simple and is being developed by the Foundation together with scientists and students of Wageningen University and HAS Applied Sciences Den Bosch.
More about fermentation
Natural fermentation of agricultural produce is one of the oldest ways to preserve foods. In the last decades our knowledge of Food fermentation processes has grown tremendously and has shaped many new opportunities for the bio preservation of foods. This emerging technology has developed from spontaneous fermentation to controlled fermentation.
Fermentations can be performed with single strain starters or mixed cultures. The fermentation of mixtures of two or more agricultural raw materials also offers challenging opportunities.
Keep Food Simple iniated projects on fermentation of dough in bread making, fermentation of side streams of vegetable processing and fermentation of bitter tasting vegetables to remove bitter components.
|Advantages of fermentation|