Now you see the bacteria solutions to enhance Food & Vitamine, you would see more & more on nanotech applications as well.
Bacteria offer novel approach to vitamin fortification
26/11/2004 - Emerging research on lactic acid bacteria is set to offer food companies a new method of vitamin enrichment that allows them to get around consumer concerns over added ingredients, writes Dominique Patton.
The research, led by the Netherlands-based food science institute NIZO, started in 2001 to investigate the production of healthy components in food as a result of bacterial activity.
It was known then that some bacteria manufactured vitamins for their health and growth.
The following years have seen groundbreaking findings, demonstrating that certain bacteria excrete substantial quantities of vitamins into their surroundings, often dairy-based food products.
Furthermore, the bacteria studied do not consume much of the vitamins produced, instead leaving traces for the consumer of the end-product.
Approaching the end of the four-year, EU-funded, NutraCells project, researchers are now in talks with food manufacturers interested in using the findings to radically change the fortification of dairy and fermented foods.
Long used to selecting strains for their starter cultures, the food firms are looking at new combinations based on their capacity for vitamin production.
“We have shown that the principle is possible. By selecting strains that are high producers of vitamins together with those that do not consume too much of the vitamin, manufacturers can enhance vitamin levels in their products naturally,” said Dr Jeroen Hugenholtz, principal scientist at NIZO and also scientific director of the Kluyver Centre for Genomics of Industrial Fermentation. Read More....
Bacteria offer novel approach to vitamin fortification
Bacteria offer novel approach to vitamin fortification
26/11/2004 - Emerging research on lactic acid bacteria is set to offer food companies a new method of vitamin enrichment that allows them to get around consumer concerns over added ingredients, writes Dominique Patton.
The research, led by the Netherlands-based food science institute NIZO, started in 2001 to investigate the production of healthy components in food as a result of bacterial activity.
It was known then that some bacteria manufactured vitamins for their health and growth.
The following years have seen groundbreaking findings, demonstrating that certain bacteria excrete substantial quantities of vitamins into their surroundings, often dairy-based food products.
Furthermore, the bacteria studied do not consume much of the vitamins produced, instead leaving traces for the consumer of the end-product.
Approaching the end of the four-year, EU-funded, NutraCells project, researchers are now in talks with food manufacturers interested in using the findings to radically change the fortification of dairy and fermented foods.
Long used to selecting strains for their starter cultures, the food firms are looking at new combinations based on their capacity for vitamin production.
“We have shown that the principle is possible. By selecting strains that are high producers of vitamins together with those that do not consume too much of the vitamin, manufacturers can enhance vitamin levels in their products naturally,” said Dr Jeroen Hugenholtz, principal scientist at NIZO and also scientific director of the Kluyver Centre for Genomics of Industrial Fermentation. Read More....
Bacteria offer novel approach to vitamin fortification
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