Articles Tagged with ''Fermentation''

The newest product to the brand's lineup of baked goods is made with organic whole wheat flour and organic rolled oats, and features a unique 24-hour fermentation process that benefits gut health.

KÖE Kombucha, fruit-forward, organic kombucha in a convenient can, released results from a recent consumer study on perceptions and challenges associated with the kombucha market. The findings reveal several untapped opportunities to welcome those unfamiliar with kombucha into the category.

France’s Lesaffre Group entered the human health market in 2007 with the establishment of Lesaffre Human Care, which quickly became a world expert in fermentation dedicated to the human nutrition and health market. During the following decade, the Lesaffre Group integrated several leaders in human health, including Gnosis Advanced Biotech, Omniabios, and invested in Envera and Intralytix.

Gnosis by Lesaffre is striving to create a world that moves better, digests better, ages better, feels better, and, ultimately, lives better thanks to microorganisms and biotransformation. Earlier this month, Gnosis by Lesaffre unveiled its new, fully integrated brand and business strategy to help make this vision a reality.

A first-of-its kind report released today by The Good Food Institute (GFI) reveals that globally, 2019 and the first seven months of 2020 were record periods of investment in fermentation companies creating sustainable alternatives to conventional animal-based foods and ingredients.

According to report produced by The Good Food Institute (GFI), 2019 and the first seven months of 2020 were record periods of investment in fermentation companies creating sustainable alternatives to conventional animal-based foods and ingredients. 

GT’s Living Foods, a kombucha brand, hopes to change the way people think and feel about health and wellness in Summer 2020. The brand announced the launch of its new Synergy flavor, Golden Pineapple, now available nationwide.

The wide range of yeast ingredients are essential in constructing taste for multiple applications in the food industry including soups, sauces, meats and meat analogs, snack seasonings and sweet recipes, according to the company.

The aim of the joint development agreement is to establish a platform for the production and commercialization of algae-based ingredients rich in protein and micronutrients.

Quality is extremely important in probiotic production, and the fermentation unit will also optimize DuPont’s production capability, enabling the company to increase the pace of delivery to customers and the market.