SVZ powers sweet and savory applications with flavorful fermented plant bases

01 Dec 2020 --- Alongside probiotics, fermented foods and beverages are gaining traction thanks to their strong link with prebiotics, a type of fiber that stimulates the growth of gut bacteria.

FoodIngredientsFirst speaks to Pieter Spanjers, the newly appointed CEO of SVZ, on the supplier’s formulations in fermented food tech alongside other fruit- and vegetable-based ingredient developments.

“We’ve been exploring fermented ingredients for use in beverages and dairy applications: our latest invention being with red beet,” Spanjers details.

“Not only does it provide a delicious, naturally mild taste, it also provides a clean label acidification alternative for pasteurization and all of the digestive health benefits of on-trend fermented products: for example, high levels of probiotics.

Targeting clean label naturality
Lactic acid bacteria are added to SVZ’s NFC beetroot puree, which feeds on the beets’ natural sugars, creating lactic acid.

SVZ has been exploring fermented ingredients for use in beverages and dairy applications: its latest invention being with red beet.This process not only helps with preservation, but also enhances the nutritional profile of the puree, while lowering the sugar content.

Since lactic acid naturally originates from the fermentation process, it does not have to be included in the label, resulting in a 100 percent natural product, with a milder taste and clean label status.

Citric acid is often added in pasteurization processes, allowing a formulation to reach a pH lower than 4.2. However, as the fast-growing clean label trend continues to call for shorter and more recognizable ingredients lists, lactic acid bacteria offers producers a way to reach the ideal pH value without the need for extra ingredients.

Another advantage of fermentation with lactic acid is the unique flavor profile. Citric acid has a sharp, sour taste, whereas lactic acid results in mild acidity and a longer-lasting flavor.

Nutrient-rich base replacements
“We have continued our search for the ideal ‘neutral’ vegetables to be used as a nutrient-rich base replacement for the much more calorie-dense apple, banana and grape ingredients,” Spanjers further details.

“We’ve also created a formula that has a much lower sugar content for blends and can therefore be a great alternative to pureed apple or calorie-dense banana.”

Meanwhile, in the US, the company is also seeking to expand within the savory market with its new bell pepper puree.

“We’ve perfected its flavor profile to add something a little different to the standard bell pepper taste and see great potential for its use in soups and sauces,” notes Spanjers.

“We’re always open to the possibility of creating something new and special, whether it’s with berries, tropical fruits or vegetables.”

Demand for tropical and red fruits sinks
For every business within the food ingredients industry, the COVID-19 pandemic has brought significant challenges. For SVZ , the pandemic’s effect on the foodservice sector has been particularly noticeable.

SVZ created a formula that has a much lower sugar content for blends and can be an alternative to pureed apple or calorie-dense banana.“Restaurants and the ‘on-the-go’ sector have been hit hard by every country’s respective lockdown, and as a result we have seen reduced demand from this sector – particularly in tropical and red fruit,” remarks Spanjers.

“Another part of our supply chain which was immediately affected by the pandemic were the strawberry fields in Spain,” he adds.

“With borders closing and social distancing regulations coming into play in March, there was a significant drop in the number of pickers from abroad available to harvest the crop.”

In Europe and the US, the company sought to implement sustainable measures that lessen the workload on farmers during this time.

Disruptive fermented solutions
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.

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

Last October, Kraft Heinz and microbiome research institute APC Microbiome Ireland entered a collaboration aimed at developing new natural cultures for food fermentations.

For more news in this dynamic category, readers may be directed to FoodIngredientsFirst’s Special Report spotlighting new waves of fermented food tech.

By Benjamin Ferrer

To contact our editorial team please email us at editorial@cnsmedia.com