改变风味与标签：发酵在清洁标签食品中的作用.pdf

1、Transforming Flavors and Labels:The Role of Fermentation in Clean Label FoodsPage 4Page 4We bring delicious plant-based proteins with the shortest ingredient list to the table of meat eatersProducts Page 5Page 7DefinitionClean LabelConsumer Demand:oSafe oHealthyoSustainableoTransparent Market Trends

2、:oDemand for organic and natural productsoRegulatory pressurePage 7What we need to considerChallengesReplacing artificial ingredientso Taste o Colour and appearanceo TextureMaintaining shelf lifePage 8Biostructured meat,from chicken to beefTexturizing StructuredframeworkBiotransformation through bio

3、techologyBiostructured meatFermentation Hand selected strains make everything tastierPlant Proteins&FibersHow is it donePage 9FermentationThe Role of FermentationFlavour Complexity and Enhancement:ocomplex,layered flavoursoadding umami,sour,and savoury notes.Natural Preservation:olowering pH and aW-

4、ValueNutritional benefits:oPotential probiotic health benefits and Texture Modifications:oimproving chewiness or creaminessoimproves digestibility and mouthfeelPage 10Page 11FermentationWhat can we achieve?Tailored characteristics:“fatty porky”to“lean beef”flavourstexture from tender to chewyjuicine

5、ss and moisture releaseTarget acidityPage 11ProcessIncorporating Fermentation in PDProduct Development Process:oIngredientsoOrganisms oType of fermentationoConditionsoSafety Bringing the product to marketoTesting and scaling upoSimplify wherever possibleoEnsure stability and homogeneity oKeep up and downstream processes in mindPage 12ProductsPage 13Page 14OutlookWhat now?Combining extrusion and fermentationFulfil consumer needsExpand possibilities on product varietyLets get talkingLisa R+41 44 545 94 63Global R&D,BiotechPlanted Foods AG,Kemptpark 32/348310 Kemptthal,S