Kraft Heinz joins forces with APC Microbiome to develop novel fermented food cultures

28 Oct 2020 --- Kraft Heinz Company and microbiome research institute APC Microbiome Ireland have entered a collaboration aimed at developing new natural cultures for food fermentations.

Fermented foods are created using controlled microbial growth, facilitated by microorganisms or microbial communities, usually in the form of starter cultures, adjuncts or probiotics. 

The fermentation process helps prolong shelf-life, improve food safety and quality and increase the palatability of foods. 

“The APC researchers at Teagasc and University College Cork have a long history of developing improved cultures and specifically for grade lactic acid bacteria,” Professor Paul Ross, director of APC Microbiome Ireland and leader of the new research collaboration, tells FoodIngredientsFirst.

“For example, the group has worked extensively on bacteriocins such as nisin and lacticin3147 which are natural food biopreservatives which can be substituted for chemical preservatives in some instances.”

The Kraft Heinz-APC collaborative project will initially run for 12 months.

Microbial innovation pipeline
In addition to beneficially impacting flavor, fermented ingredients may also enhance the nutritional and functional properties of foods. This results from the transformation of substrates into bioactive end-products. 

APC Microbiome Ireland has developed a large program on fermentation end products, including antimicrobials, over the past 20 years. Some of these can substitute for chemical preservatives in food or antibiotics used in agricultural applications.

In addition to beneficially impacting flavor, fermented ingredients may also enhance the nutritional and functional properties of foods.

These include thuricin CD, formicin, lacticin, and nisin J, a new antimicrobial produced from Staphylococcal bacteria found on human skin.

APC is currently working on research projects with more than 30 companies, from multinational food and nutrition corporations to indigenous small and medium-sized enterprises (SMEs).

Hennie Myburgh, head of R&D, global growth and technology at Kraft Heinz, highlights that the new partnership with APC Microbiome Ireland aligns with Kraft’s new global technology strategy.

“As a company with a long history in fermented products, we are very excited by this collaboration with APC Microbiome Ireland as this partnership will further strengthen our research platforms, enabling the next generation of fermented products and ingredients,” she adds.

“The technologies that will be developed together will align with the growing consumer demand for cleaner products. As a consumer-obsessed company, the output of this partnership will allow us to continue delivering novel, clean-label innovations.” 

Market appeal of fermented ingredients
Umami, a prevalent taste experience in fermented foods, is a common pathway for elevating, enriching and improving succulence in savory applications.

A new report by the Good Food Institute shows that globally, fermentation companies devoted to alternative proteins received more than US$274 million in venture captial funding in 2019 and over 58 percent more in the first seven months of 2020, US$435 million – even as COVID-19 disrupted global markets.

Fermentation explorations are indeed making a disruptive comeback, although finding the most optimal strategy remains a predominant challenge for formulators, Institute of Food Technologists’ (IFT) specialists note.

The fermentation process helps prolong shelf-life, improve food safety and quality and increase the palatability of foods.Fermentation is not considered new by any means, having dominated the condiment category with kimchi and gochujang leading the charge in previous years. In 2020, there will be a sweet shift with fermentation, as highlighted by Symrise’s recent North America Top Flavor Trends Report. 

In ingredient NPD, Chromologics raised €1.9 million (US$2.27 million) in seed financing for its lab-grown natural fermented colorants without the use of plants or animals. 

Chr. Hansen recently launched a new strategy geared toward fermented plant bases, adding to its existing microbial platform to improve the future of food with good bacteria.

In August, Corbion was granted a European patent for its fruit ferments containing natural organic acids and other flavor compounds. The fruit ferments can be used in a range of food applications, including bakery.

Meanwhile, in the food safety arena, Niacet is marketing its fermented vinegar, Provian Plus, a clean label offering formulated specifically for plant-based meat alternatives. 

By Benjamin Ferrer