Page 70 - Fermentation News Today

Food processing distributor, Nelson-Jameson, partners with Vaess and Lallemand Specialty Cultures (LSC) in response to growing customer demand for plant-based and hybrid products.

It enhances flavour and aroma by ensuring tea leaves are fermented to perfection.

When most people think about protein, they think about meat, dairy – maybe legumes – but food-tech newcomer Equii wants them to also think about bread, including its portfolio of soft, sliced white and multi-grain loaves that are packed with 8 to 10 grams of protein per slice.

This comprehensive review in Nutrients explores yogurt as a protein source, highlighting its beneficial effects on skeletal muscle health and digestibility compared to milk. The study suggests that yogurt not only aids in muscle protein synthesis but could also be advantageous in maintaining muscle mass during weight loss programs.

Fermenting kale juice with Limosilactobacillus strains boosts its antioxidant and anti-inflammatory properties, according to a new study in the journal Antioxidants. The research suggests that this bacteria-enhanced juice could offer enhanced health benefits, including elevated levels of beneficial phytonutrients like quercetin and kaempferol.

Researchers compared the effects of fermented and non-fermented Aronia melanocarpa berries on glycemic markers in Type 2 Diabetes Mellitus patients. Despite the berries' high antioxidant potential and past studies suggesting benefits, this rigorous trial found no significant impact on waist circumference, insulin sensitivity, or glucose levels.

Scientists use bacteria to make cheese from yellow peas, a plant-based and sustainable alternative to dairy cheese.

H.E.L Group’s BioXplorer bioreactors enable automated, parallel experimentation in a sustainable fashion

From WHO fighting infant formula marketing to enhanced botanical bioavailability with fermentation, September’s news roundup covers the latest developments in health, nutrition, and regulatory changes.

The potential of phytochemicals in promoting a healthy human diet to combat chronic disease.