Trendy fermentation – what is it about?
Foodiq focuses on naturality for the production of plant-based products. For fermented products, controlling the fermentation process is an important way to keep e-codes and long ingredient lists off the product.
Fermentation is a natural process that people have used for thousands of years for the preparation and preservation of food. In practice, the nutritional properties of food, such as the amount of proteins or sugars, are affected by the metabolism of microbes. The taste and texture can also be changed by fermentation.
The fermentation processes of products and different ingredients are individualistic. They are similar to recipes for which suitable combinations and operating models have been sought in order to reach the desired end result.
In Foodiq's production, oats, buckwheat, and other plant products can be fermented. The number of fermentable raw ingredients are only limited by imagination.
The key to a short ingredient list and a healthy product
Lots of positive health effects are incorporated into fermented products, such as effects on digestion and improvement of stomach and intestinal bacteria.
The benefits of fermentation in a nutshell:
Well-being
- Activates enzymes that break down food already during the process, which makes food easier to digest and good for the stomach.
- Improves nutrient concentrations and brings out ingredients that strengthen the human immune system, such as vitamin C, zinc, and iron.
- Increases overall well-being, e.g., through good bacteria that is beneficial to the digestive system.
Taste and texture
- Taste brought from real berries and fruits, no additives or artificial sweeteners.
- Creates the desired texture for the product.
Shelf life time
- Enables longer shelf life for the product.
- Foodiq's plant-based dairy products generally have a shelf life time of 60 days.
Fermentation alone does not increase the naturalness or healthiness of the product - it is a way to bring out the natural elements of the raw ingredients and remove harmful additives from the list of ingredients.
The key to a short ingredient list and a healthy product
Lots of positive health effects are incorporated into fermented products, such as effects on digestion and improvement of stomach and intestinal bacteria.
The benefits of fermentation in a nutshell:
Well-being
- Activates enzymes that break down food already during the process, which makes food easier to digest and good for the stomach.
- Improves nutrient concentrations and brings out ingredients that strengthen the human immune system, such as vitamin C, zinc, and iron.
- Increases overall well-being, e.g., through good bacteria that is beneficial to the digestive system.
Taste and texture
- Taste brought from real berries and fruits, no additives or artificial sweeteners.
- Creates the desired texture for the product.
Shelf life time
- Enables longer shelf life for the product.
- Foodiq's plant-based dairy products generally have a shelf life time of 60 days.
Fermentation alone does not increase the naturalness or healthiness of the product - it is a way to bring out the natural elements of the raw ingredients and remove harmful additives from the list of ingredients.
Foodiq is ready to produce, for example, oat-based dessert products without artificial sweeteners or added sugar. Fermentation has enabled to bring out the natural sweetness of oats.
Industrial fermentation of plant-based products
At the Foodiq factory, fermentation is done using traditional methods. The process doesn't really differ from the traditional fermentation in a creamery. It is a different mix of microbes doing the work of decomposition.
In production, the most important skill is to be able to repeat the natural fermentation process in the same way, time after time, and on an industrial scale. The fermentation process is controlled by for example temperature, microbial selection, and pH.
In production, the most important skill is to be able to repeat the natural fermentation process in the same way, time after time, and on an industrial scale. The fermentation process is controlled by for example temperature, microbial selection, and pH.
The professionalism in industrial food production is measured by repeatability and control of conditions.
Soon, Foodiq will be releasing big news. Foodiq's product development team has developed its own fermentation process, with which broad beans and legumes can be fermented quickly and effectively, in the demanded quantities of the industry.
We will tell you more about this soon, however you can directly contact Foodiq's sales for a taste of what's to come: sales@foodiq.fi or click next "Get in touch" button on a side.
We will tell you more about this soon, however you can directly contact Foodiq's sales for a taste of what's to come: sales@foodiq.fi or click next "Get in touch" button on a side.
