Fermentation as a driver for food innovation

Anna Loraine Hartmann; Rikke Adelsten Behrendt; Michael Bom Frøst

doi:10.1093/femsle/fnz058

Fermentation as a driver for food innovation

FEMS Microbiol Lett. 2019 Mar 1;366(6):fnz058. doi: 10.1093/femsle/fnz058.

Authors

Anna Loraine Hartmann¹, Rikke Adelsten Behrendt¹, Michael Bom Frøst¹

Affiliation

¹ Department of Food Science, Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.

PMID: 30877768
DOI: 10.1093/femsle/fnz058

Abstract

The following paper is reviewing the current trends in research connected to fermentation, highlighting the work carried out in the various research kitchens that have gained a new understanding of fermentation in the recent years. The reflection on the developments made both on microbiological as well on the technological level aims to create pathways within the research fields in order to foster new innovations within the food production system.

Keywords: deliciousness; fermentation; gastroscience; innovation.

Publication types

Research Support, Non-U.S. Gov't
Review

MeSH terms

Fermentation
Fermented Foods / analysis
Fermented Foods / microbiology*
Food Handling
Food Microbiology / trends*
Humans
Taste