title: Sustainable Food Processing Inspired by Nature.
abstract: Here, we elaborate on the natural origin and use of enzymes and cultures in sustainable food processing. We also illustrate how enzymatically treated or fermented food can contribute to solving challenges involving nutrition and health, such as aging, malnutrition, obesity, and allergy.
authors.affiliation: Nestlé Research Center, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland; Yoba for Life foundation, Hunzestraat 133-A, 1079 WB Amsterdam, The Netherlands. Electronic address: wilbert.sybesma@gmail.com.
authors.forename: Wilbert
authors.initials: W
authors.lastname: Sybesma
authors.affiliation: Nestlé Research Center, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland.
authors.forename: Imre
authors.initials: I
authors.lastname: Blank
authors.affiliation: Department of Microbiology, Yong Loo Lin School of Medicine, National University of Singapore, 5 Science Drive 2, 117597, Singapore.
authors.forename: Yuan-Kun
authors.initials: YK
authors.lastname: Lee
mesh_terms: D001709:Biotechnology; D004798:Enzymes; D005285:Fermentation; D005511:Food Handling; D059022:Food Safety; D005523:Food Supply; D014943:Global Health; D006801:Humans
chemical_list: D004798:Enzymes
keywords: enzymes; fermentation; food processing; health; nutrition