Innovation in fermented foods, feeds and supplements

We can provide extensive knowledge in the development and quality control of fermented foods. We have experience in selecting the best performing strains, as well as management of spontaneous microbiota, of bacteria, yeasts and moulds. We can apply this to the fermentation of traditional products (e.g. bakery, dairy, wine/beer, vinegar, vegetables, coffee, tea, chocolate) as well as innovative products (e.g. dairy-alternatives, meat-analogue, fermented fruit juices) for the production of food, feeds and supplements as well as for upcycling of agri-food side-products.