Technology has long played an important role in food and beverage formulation. In recent years, food technologists have turned to an old technology for inspiration – fermentation – to solve burgeoning new problems. Sometimes referred to as precision fermentation, this food technology is now seen by industry stakeholders as an important route for solving some of our food systems’ most significant challenges, including its environmental impact and supply availability.
Though fermentation technology in creating food ingredients has been in use for around 30 years, its application has skyrocketed recently, as food innovators explore new ways to create novel sweeteners, non-animal-based proteins, or develop plant-based ingredients that offer the same functionality as conventional ingredients. But it’s still a tricky proposition. As fermentation technology sees rising use, it is also under growing scrutiny, with more than a few detractors. Perhaps due to a fundamentally limited understanding of the process, some consumers are a bit uneasy with the technology... |
