It’s alive: Fermented cultures market hungry for plant-based probiotics
01 Jun 2020 --- The space of bioprotection has seen renewed interest in novel fermented cultures solutions. Suppliers are breaking new ground in the plant-based sector, where tectonic shifts in consumer appetite are heating up demand for specialized probiotic cultures designed for the dairy-free market. FoodIngredientsFirst speaks to key suppliers on the latest moves in cultures, which promote flavor elevation while curbing the endemic issue of food waste.
Fermented plant-based alternatives exist within a rapidly diversifying food category, accelerated by the ongoing dietary revolution. Sustained plant-based success is notably underscored by Innova Market Insights’ in its Top Trends for 2020. “We have a series of cultures for fermented plant bases, which enables our customers to make healthy plant-based products with the qualities we traditionally ascribe to dairy yogurt: a mild and fresh taste, smooth texture and safe and healthy products,” highlights Lars Bredmose, Senior Director of Commercial Development, Food Cultures & Enzymes, Chr. Hansen.
These cultures include the Danish supplier’s well-documented probiotic Bifidobacterium BB-12, and Nu-Trish LGG, which is a highly documented probiotic, Lactobacillus. Within the company’s culture range, all plant bases available in the market can be fermented with added probiotics.
Fermented plant-based alternatives exist within a rapidly diversifying food category, accelerated by the ongoing dietary revolution. “Lactose-free is a category that is growing significantly, with numerous new product launches all over the world, in all dairy applications. The main focus is on milk and yogurt applications, but it is expanding rapidly to other dairy products such as cream cheese, sour cream and milk powder,” notes Bredmose.“Chr. Hansen has a number of solutions in place for this category, for instance NOLA Fit, which is an efficient and convenient way to ensure the authentic taste of dairy and increase sweetness without adding sugar. Moreover we have a series of high quality test kits that specifically measure residual lactose in low lactose and lactose-free dairy products, in a manner of minutes,” he details.
Mid-April, Chr Hansen joined MISTA, a California-based start-up optimizer focusing on the development of sustainable foods. With this collaboration, the company aims to further expand fermented plant-based solutions. Together with notable food players Givaudan, Danone, Ingredion and Mars, it will be collaborating with a selected cohort of around 20 start-up companies.
The plant-based revolution is propelled by the growing consumer sentiment that concentrates on cleaner labels. “We think that consumers associate naturalness and shorter ingredients list with health and transparency. Cultures, being multifunctional natural ingredients, play an important role in the fermented F&B segment. Even though cultures have been around for centuries, we continue to discover new ways that these live bacteria can positively impact fermented food and beverages – thereby bringing value to our customers,” says Morten Boesen, Global Product Line Manager Dairy Cultures, DuPont Nutrition & Biosciences.
For the fast-growing plant-based segment, DuPont Nutrition & Biosciences has developed a full range of Danisco VEGE starter cultures covering a wide range of plant bases, as well as HOWARU probiotics and HOLDBAC protective cultures.
“We see higher demand for our line of HOWARU clinically documented probiotics for digestive health and comfort, as well as immunity maintenance, and we see potential in the future for probiotics for stress management due to growing science and consumer awareness of the gut brain axis,” adds Boesen.
Cheesy cultures
The global cheese market is seeing significant growth, particularly the pizza cheese segment, as consumers become more interested in products that align with preferences such as convenience and sensory experiences. For manufacturers, this results in growing pressure to improve the resource efficiency and yield of mozzarella cheese to meet this demand, while also ensuring operations remain economical, more sustainable and efficient.
“To address this, DSM has developed the Delvo Cheese CP-500 culture portfolio. The new range is designed to achieve a higher moisture content in mozzarella while retaining the mild buttery flavor that consumers love, as well as excellent stretch and melt behavior, and reduced browning,” explains Nicolas Touillon, Business Director Dairy at DSM Food Specialties.
“In addition to helping to meet the rising demand for probiotic yogurts that support digestive health, probiotic cultures, such as DSM’s Delvo Pro range, can also help to extend the shelf life in a range of fermented dairy applications,” he adds.
Consisting of the well-known and scientifically-proven Bifidobacterium, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus rhamnosus GG and Lactobacillus johnsonii probiotic strains, the Delvo Pro cultures help dairy manufacturers to uphold the cell count stability of goods throughout shelf life, while also optimizing efficiency and maximizing operational profitability.
In the context of sustainability, bioprotection through dairy cultures can also be a key driver in the fight against food waste, which is becoming an increasingly important topic for consumers and regulators worldwideGreen cultures
In the context of sustainability, bioprotection through dairy cultures can also be a key driver in the fight against food waste, which is becoming an increasingly important topic for consumers and regulators worldwide. The UN estimates that a third of food is wasted. “If we take dairy as an example, we estimate that almost 17 percent of all yogurt produced goes to waste – mostly due to a limited shelf life. Most of us have probably thrown away yogurt because we were unable to finish it in due course,” says Bredmose at Chr. Hansen.
Fighting food waste and the growing demand for food with less artificial ingredients are trends that both consumers and dairies are concerned about. “Our cultures with bioprotective effects, such as FreshQ, offer food manufacturers a possibility to increase quality and shelf life without the need for adding unwanted artificial ingredients. It uses fermentation principles to inhibit spoilage and protect against contamination in food – keeping it safe and fresh for longer and thereby also reducing food waste,” Bredmose explains.
“We are pushing for a more sustainable future and we have set an ambitious target to help reduce two million tons of yogurt waste by 2025 together with our customers. This is the equivalent of the annual yogurt consumption in Germany,” he further remarks.
Powdered cultures
Active in the field of fermented powders, Epi Ingredients does not produce starter cultures but rather uses them in the making of its fermented ingredients. The company has expanded its technological capability to create many more varieties according to customers’ need for specific flavor profiles.
“The newest addition to our range of premium fermented powders are some ethnic powders such as kefir powder, skyr powder and “lait ribot” powder catering to the current consumer quest for novelty, adventure and a desire to experience flavors from other cultures,” details Mathieu Lucot, Marketing Manager at Epi Ingredients.
One of the most notable challenges in the cultured product market is preservation, he says. “In fact, traditional yogurt and most cultures and fermented products require refrigeration which comes with added constraints and extra costs, not to mention that it can sometimes be difficult to achieve. We have tackled this challenge and have given access to live and active cultures more convenient through our range of shelf stable, dry yogurt ingredients.”
In light of the COVID-19 pandemic, Lucot envisions bolstered demand for highly functional, health-boosting ingredients. “However, we can already observe how this global crisis is leading consumers to reevaluate their health and wellness habits and related consumption tendencies.”
“It’s highly likely that there will be a shift towards more simple foods sourced locally, with consumers seeking products they perceive to be healthier, more sustainable, that can support their health and contribute to prevent illnesses by strengthening their immune system,” he concludes.
Benjamin Ferrer
