title: Traditional biotechnology for new foods and beverages.
abstract: The food and beverage industry is re-discovering fermentation as a crucial step in product innovation. Fermentation can provide various benefits such as unique flavor, health and nutrition, texture and safety (shelf life), while maintaining a 100% natural label. In this review several examples are presented on how fermentation is used to replace, modify or improve current, artificially produced, foods and beverages and how also fermentation can be used for completely novel consumer products.
authors: Swammerdam Institute for Life Sciences, University of Amsterdam and Coca-Cola Corporate Research, Mainburger Strasse 19, 84072 Au/Hallertau, Germany. jhugenholtz@coca-cola.com
authors: Jeroen
authors: J
authors: Hugenholtz
mesh_terms: D000975:Antioxidants / Q000378:metabolism; D001628:Beverages; D001688:Biological Products / Q000378:metabolism; D001709:Biotechnology / Q000639:trends; D005285:Fermentation; D005524:Food Technology / Q000639:trends; D005527:Food, Fortified; D006801:Humans; D009765:Obesity / Q000378:metabolism / Q000517:prevention & control
chemical_list: D000975:Antioxidants; D001688:Biological Products