Fermented foods make up anything between 5 % and 40 % of the diet, depending on local preferences and traditions. Cultures are the essential ingredient, giving fermented dairy, meat, seafood and plant-based products their distinctive taste, texture and appearance.Beyond that, cultures ensure the safety and quality of clean-label foods through biopreservation. They are also used by the feed industry e.g., to produce silage.Cultures have a long history of safe use in food and feed. In the ISI Food Protection fermentation facility, we draw on our expertise and extensive strain collections to screen, evaluate and validate the best choice of cultures for your products.
