As Innovation Advisors, we stay current on industry trends relevant to all of our clients. One trend that has been particularly prevalent in the food and beverage industry is fermentation and fermented foods.
The industry has been overwhelmed with fermentation fever and making sense of this rather nebulous field can be daunting. Partly because the term is a catch-all, seemingly used to describe all things at the intersection of biotechnology and food. And partly because it’s fast-moving, dynamic, and touted to disrupt everyone from sweeteners to fats to meats and beyond. Here we dissect the concept and provide a mere glimpse into how fermentation is and will continue to impact the ingredient landscape.
All fermentation takes place in a bioreactor, at the will of microbial life, but not all fermentation is the same. The term ‘fermentation’ is generally applied to two distinct microbial platform technologies.
- The age-old process of leveraging microbes to transform existing ingredients; think carbohydrates into acids (kimchi, yogurt) and alcohols (beer, wine).
- The new process of engineering microbes to synthesize value-added ingredients; this flavor of fermentation draws from innovations in synthetic biology and recombinant protein expression.
Fermentation unlocks more sustainable, healthful, and enjoyable ingredients.
Sustainable. Fermentation, age-old or new, can reduce environmental inputs, especially land and water in the case of producing animal-alternative ingredients. Even more, coaxing plant-based proteins to behave like their animal counterpart is an energy-intensive feat. Enzymes created via fermentation are an attractive workaround to the high heat, high-pressure processes currently used to modify protein functionality.
Healthful and Enjoyable. Currently, plant-based products deploy a laundry list of ingredients that build flavor and texture but do little for nutrition. Fermentation presents an alternative strategy — find plant-based sources of the same food components responsible for the characteristic ‘animal’ experience and synthesize them without the animal.
Researchers are mining the microbial world in pursuit of fermenting novel flavors, aromas, fats, vitamins, co-factors, antimicrobial agents, and more.
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Driven by her desire to translate scientific innovation beyond laboratory boundaries, Amy Rydeen, Ph.D. brings to our clients a rigorous technical background. With expertise in chemicals, biological materials, and engineering — and a passion for leveraging science for a more sustainable and healthier future — Amy advises clients in open innovation, including technology scouting, partner assessment, and strategic development. Amy received a Ph.D. in chemistry from the University of North Carolina at Chapel Hill and a BS in chemistry from Indiana University of Pennsylvania.