Co-Fermentation of vegetables

Co-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 (‘Co-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.

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