- Ingredients and Food
Fermented foods
Development of advanced fermentation processes
Consumer demand for healthy and naturally sourced foods is increasing the potential of fermentation processes. The use of natural raw material sources and the appropriate design of fermentation processes can lead to ingredients with advanced (functional) properties or alternative products to those of animal origin (alternative proteins).
In addition, optimisation of traditional processes can lead to improved efficiency and the production of innovative foods.
At AINIA, we add value
Design of fermented products
We design fermentation processes in which we control raw materials, starter cultures and operating conditions in order to standardise different production batches. We are able to develop customised starters for specific fermentation processes. Our experience in traditional fermentation processes and in food design and development also enables us to work on the organoleptic characteristics of innovative fermented products, defining textures, flavours and aromas in the final product to meet consumer preferences.
We have experts and advanced knowledge in genetic modification tools that allow us to modify the genome of organisms for different purposes. One of these may be the production of recombinant proteins that generate bioactive ingredients. In addition, we develop fermentation processes to obtain biomass made up of microorganisms that can be used as food or ingredients.
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