Fermentation adds fizz – and buzz ‑ to products
Kombucha, Korean-inspired kimchi and even beauty care products are rising to the top of the food industry headlines. It’s all about fermentation, which adds good gut bacteria inside and absorption efficacy outside.
Dr Kantha Shelke explains how fermentation appeals to health-minded consumers, and the way it can help store brands manufacturers.
Shelke is a principal at Corvus Blue, a Chicago-based food science and research firm specialising in industry competitive intelligence, expert witness services, and new product/technology development and commercialisation of foods.
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