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From lactic acid fermentations of produce (such as kimchi and sauerkraut), to fermenting of dairy (cheese, yogurt, etc.), to the curing and smoking of fish and meat are all proven, effective methods and technologies humans have relied on through the ages to alter the intrinsic properties of foods and extend their consumability.
The newest product to the brand's lineup of baked goods is made with organic whole wheat flour and organic rolled oats, featuring a unique 24-hour fermentation process that benefits gut health, as well as yields delicious taste and texture.
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.
Corbion also operates lactic acid production facilities in the Netherlands, Brazil, Spain and Thailand, and early last year announced plans to build a new lactic acid plant at its existing site in Rayong Province, Thailand, to help meet global demand.
The European Food Safety Authority (EFSA) panel on Biological Hazards recently published its scientific opinion on the evaluation of the safety and efficacy of lactic acid for surface decontamination of beef carcasses, cuts and trimmings.
Jungbunzlauer’s has announced plans to enter into the market for lactic acid and its salts for the start of 2012. From the very beginning, the company will propose several grades of L(+)-lactic acid, sodium lactate and potassium lactate. Blends will be introduced soon thereafter.