Microbes – the new designers of food structure and taste
Revisiting nature’s own tools that enable incorporation of high fibre and protein in your products
Can you increase the dietary fibre content of snack products to 20 g/100g product without compromising the taste and texture? Is it possible to tailor food structure and flavour without food additives, using natural processing tools? Can you decrease the number of E-coded additives in your products?
In this webinar we will describe how microbes can become designers of your products, all the way from strain discovery to their industrial application. You will hear how microbes can be utilised as natural bioprocessing tools for modification of food ingredients as well as for development of new products. The possibilities that microbes can offer to your business will be highlighted through case examples of our resent innovations.
Microbes contribute to the production of valuable substances such as enzymes, organic and phenolic acids and vitamins. Bioprocessing of cereal fractions, such as bran enables incorporation of high quantities of natural dietary fibres into healthy and appealing snack products. Microbial exopolysaccharides have the potential to replace hydrocolloids currently used as bread improvers and meet the consumer demands for a reduced use of food additives. In our recent invention we use microbes to develop plant protein -based products that enable future consumers to make sustainable choices. Microbes we have also been able to generate pleasant flavour profiles.
We help to select natural little tailors for your process and products. Our baked, extruded and pasta product prototypes are all examples of the possibilities that these microbial designers open up. Exploit the endless diversity of microbiota to make your products unique!
Key learning objectives:
- Hear how microbes can be utilised as natural tools for modification of food ingredients
- Learn why microbes will become a key element in future food and beverage processing
- See case examples of baked, extruded and pasta product prototypes
- Find out how to use the technology to improve the applicability of plant proteins for future consumer needs
Arja Laitila, Principal Investigator
Dr. Laitila holds a PhD degree in food sciences and is a principal investigator at VTT Technical Research Centre of Finland in the business area of solutions for natural resources and environment. Dr. Laitila has broad experience in industrial process microbiology. She has nearly 20 year experience on research and technology transfer projects and wide industrial networks. The key research areas include microbial biofilms, food mycology and utilization of multifunctional microbial cultures to improve safety, structure and nutritional properties of plant-based bioproducts.
Nesli Sozer, Senior Scientist
Dr. Sozer’s areas of special expertise are applications of plant tissues as building blocks of food structure mainly focusing on fibre and protein fractions. She has a strong background in food engineering and a solid research experience in food material science, rheology and texture. Dr Sozer has 14 years of experience on research and developments projects particularly focusing on cereal based food processing technologies.