Fermentation

The fermentation of animal or plant-based products by lactic acid bacteria is a natural method used for their preservation for millennia.

This chemical reaction releases various compounds depending on the type of fermentation: aromas, alcohol, carbon dioxide (CO2), vitamins, fatty acids, etc.

2 well-known types of fermentation are:

• Lactic fermentation (used in cheese making)
• Alcoholic fermentation (used for producing alcoholic beverages)

...but there are others: acetic, butyric, propionic, malolactic, etc.

Fermented foods are present on every continent: kefir in Asia (sweetened fruit juice), miso in Japan (soybeans), gari in Africa (cassava flour), pickles in the United States, or skyr in Iceland (fermented milk), etc.

Although still underdeveloped, the commercialization of fermented products boasts numerous benefits:

Enhancing Sensory Quality of Foods

Through the sole action of microorganisms (bacteria, yeasts, molds) and without any additives, the product is transformed at its core. The organoleptic properties (taste, texture) of the foods are altered, and their nutritional profile is improved thanks to the production of certain vitamins and better bioavailability of macronutrients (proteins, lipids, carbohydrates), especially when fermenting plant-based foods.

Supporting a Non-Meat Diet that Protects the Environment

Fermentation facilitates the digestion of legumes by breaking down fibers that would otherwise stagnate in the colon. It also removes the 'cut grass' taste found, for instance, in soy milk.

Combating Food Waste

^By acidifying the environment, fermentation prevents the development of pathogenic bacteria and molds. It is emerging as a biopreservation technique to extend the shelf life of foods. Additionally, fermentation is very energy-efficient, making it a real plus for preserving the planet.

Important Nutritional Qualities

Eating fermented products compensates for the decline in intestinal microbiota and thus improves digestive capabilities.

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