Food Technology Magazine | Applied Science
Healthy Food Ingredients: The Next Generation
This column covers how artificial intelligence can be used to create efficiencies in development and production as well as find new sources of nutritional ingredients, and how precision fermentation opens the door to developing ingredients that are eco-friendlier and more sustainable.
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Precision Fermentation
Traditional fermentation has been used for decades to produce ingredients like soy sauce, citric and lactic acid, and erythritol. Precision fermentation is an evolution of this process, using an engineered yeast, bacteria, or fungi to ferment substrates, resulting in desired ingredients, like proteins, flavors, bioactives, or sweeteners. This can often be more eco-friendly as it can potentially reduce the need for land, water, and even animals.
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