Part 3 of our series “Alternative proteins - How will we eat in the future?” is all about fermentation. Beer and wine or bread made from sourdough are well-known everyday examples of such controlled fermentation. In concrete terms, this involves complex biochemical processes in which fermentation is set in motion through the use of microorganisms such as bacteria, yeasts or fungi.
Numerous food start-ups are now also researching the fermentation of other products, such as cocoa or coffee, but also meat or fish. Our two experts from Krones and Steinecker explain the process engineering requirements for the development of so-called alternative food or new food.
The Krones Group plans, develops and manufactures machines and complete lines for the fields of process, filling and packaging technology. Its product portfolio is rounded off by information technology, factory planning and products from Krones’ subsidiaries as intralogistics, valve production etc.
You can find all current information about Krones AG here: www.krones.com/
And much more on our Krones magazine: www.krones.com...
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