Traditional biotechnology for new foods and beverages

The food and beverage industry is re-discovering fermentation as a crucial step in product innovation. Fermentation can provide various benefits such as unique flavor, health and nutrition, texture and safety (shelf life), while maintaining a 100% natural label. In this review several examples are presented on how fermentation is used to replace, modify or improve current, artificially produced, foods and beverages and how also fermentation can be used for completely novel consumer products.

Graphical abstractFigure optionsDownload full-size imageDownload high-quality image (354 K)Download as PowerPoint slideHighlights► Fermentation is being adopted by many companies for new and natural products. ► Fermentation is increasingly used as sustainable alternative for existing food processing. ► Innovation is achieved by applying traditional fermentation processes for novel substrates.