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All-round Competence in Starter Cultures

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All-round Competence in Starter Cultures

All-round Competence in Starter Cultures
May 15
13:43 2013

At this year’s IFFA, Frutarom Savory Solutions presented its wide variety of starter cultures, which allow for the production of versatile raw sausage variants. Frutarom Savory Solutions’ starter cultures are marketed under the umbrella brand BITEC, and include  variants that establish rapid fermentation processes as well as those that lower pH gradually. Visitors to Frutarom Savory Solutions’ booth were offered an impression of the wide spectrum of possible applications by sampling different European sausages, such as the South-European Chorizo, the Eastern-European specialty Kielbasa as well as the Northern Elk Salami.

In addition to starter cultures, the company develops and supplies ripening agents, seasonings and all-in-one solutions tailored to specific products – a service that is beneficial to customers, as Dr. Christian Hertel, R&D Manager Cultures at Frutarom Savory Solutions, explains: “We carry out in-house starter culture R&D work and production and also provide complementary ripening agents and seasonings specifically tailored to our starter cultures’ activities. This all-round service is unique in Europe and results in highly efficient processes and tailored solutions – and of course end products that convince thanks to their high quality and outstanding taste.”

The most recent development within the BITEC portfolio is a range of starter cultures which enable the creation of Italian style sausage specialties. Manufacturers can choose from a variety of starter cultures which initiate a slow ripening process – as is commonly used in Southern Europe. When sausage is allowed to ferment slowly, it develops a very mild, distinctive fermentation flavor. Using its comprehensive expertise in combining microbial strains, the company has also devised solutions which lead to this characteristic flavor even under faster ripening conditions.


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