Alimentos Procesados
Mar. 22, 2022Los cultivos de microbios saludables reemplazarán los aditivos en los alimentos
A new generation of entrepreneurs is identifying microbe cultures found in fermented food like kimchi, sauerkraut and vinegar and developing strains with the aim of replacing chemical additives with more healthy and sustainable alternatives.
Some companies are exploring ways to replace chemical additives with more natural alternatives.
Live microorganisms in some fermented food improve gastrointestinal health and provide other health benefits like lowering the risk of cardiovascular diseases and Type 2 diabetes.
Food additives produced by using micro-organisms also require less water and energy than byproduct reuse. This is likely to reduce the expenditure on farming corn for high-fructose corn syrup and soybeans for hydrogenated oils.
New generation of microbial farmers
New York-based Kingdom Supercultures is experimenting with milk adaptations using microbe cultures. Owners Ravi Sheth and Kendall Dabaghi aim to replace artificial emulsifiers and gums that are used to create a silky smooth beverage with natural microbial strains.
“Instead of having a library of artificial chemicals, we want to start with a library of these natural microbial strains,” Dabaghi of Kingdom Supercultures told Modern Farmer.
Meanwhile, Boston-based The Live Green Co is using a technology platform Charaka that helps to create plant-derived ingredients that can function on molecular and bioactive compounds.
Michroma, based in Argentina, is making natural food colour using fungi.
cnbctv/march 07, 2022
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