NATURAL RIPENING / FERMENTATION

What is food maturation / fermentation used for?

Since ancient times, micro-organisms have been used in the fermentation of all kinds of foods to extend the shelf life of the product, favouring its microbiological safety and giving it unique final organoleptic characteristics.

What are the benefits of fermented products?

The search for fermented foods is a clear market trend, precisely because it makes it possible to obtain safe foods, from any type of origin and providing a differentiated sensory experience that adapts to a consumer who is looking for a variety of experiences that are natural. This is not possible with industrial processing: an HPP treatment will not improve the taste and a product with numerous flavourings and additives will never be as natural and genuine.

What are the benefits of natural maturation / fermentation of cured products?

In the case of meat, fermentation makes it possible to produce a wide variety of cured products with a thousand nuances of flavour, improved texture, microbiological safety, homogeneity between batches and greater stock rotation.

Would you like to test it in novel matrices such as vegan? Click below!