N°64 - Ingrédients / Innovation Natto is a food made of fermented soy- immersed in vinegar - this is when fermenta- beans. It has a viscous and slimy texture. tion occurs (the production of allylsenevol, The soybeans are soaked in water, steamed a highly-toxic compound if inhaled, espe- and fermented with Bacillus subtilis for one cially used as a chemical weapon during day. This natto has high levels of vitamin World War I). The next steps in the manu- K2. A quality that was used for the indus- facturing process are the storage phase trial production of this vitamin before the - reduction of the toxic molecule levels, Iced Skyr sticks advent of biotechnology. and deaeration followed by packing. The President’s Choice: Skyr is a traditional yoghurt in benefits are multiple: low sugar content Iceland. It is obtained byThe sauces (1.66g/100g) - unlike its tabletop cousin, fermenting pasteurized ketchup (21g of sugars in 100g) - source skimmed milk with lactic ferments from Fermentation can also be used to develop of nutrients (phosphorus, calcium, iron and yoghurt (Streptococcussauces and condiments. Maybe the most potassium). The seeds contain molecules thermophilus and Lactobacillus surprising one while the most widely that were recognized in 2010 for their anti- bulgaricus). It has a used in France is mustard. This condi- cancer effect on bladder cells texture which is similarment is obtained by synapic fermenta- Outside France, the nuoc-mam sauce to cottage cheese and it is low in fat. tion. The mustard seeds are mixed with was born. The traditional manufacturing a liquid (water, vinegar), salt and spices. process lasts several months: the brine The mustard seeds are crushed and then (mixture of salt and anchovies) ferments in the open air in wooden barrels, after which the sauce is obtained by slow pressing. This technique, altogether rudimentary and FERMENTATION IS PART OF hardly hygienic, is probably (and hopefully) improved when implemented in Europe, as SUSTAINABLE DEVELOPMENT by Suzi Wan® - an expert in Asian products 120 - which certifies that its nuoc-mam sauce For Kevin Kamphuis, founder of the Shakeup is produced in the European Union. Factory, there is no doubt that “fermentation is becoming a central concern within the future Deep trends of the agri-food industry” . Including when it comes to sustainability and reducing the environmental impact. Let us also quote from the Fermented foods offer a wide selection last JAS La Rochelle, the example of maturity of products in line with various sweet or and self-sufficiency set byoa (te restaurant savoury cravings, be it drinks, main or side ranked as the best in the world in 2010, 2011, dishes. The main objective is to preserve 2012 and 2014, whose chef René Redzepi the nutritional benefits of food, without made out of fermentation his signature dish subjecting it to processing techniques - sea urchin with fermented pumpkin seeds): and without resorting to additives. Accor- “my dishes also draw inspiration from all the ding to a recent survey, 75% of consu- experiments we are doing, from our greenhouses mers believe that: “artificial additives and - where we grow our own vegetables, to the fermentation laboratory” (quote from an article preservatives are harmful to their health”. published in L’Express (April 4, 2018) .th Fermented foods also allow opening new Another example: the young Californian frontiers in terms of sensory experiences: company Perfect Day, which proposes a milk 49% of Generation Z and Y (the Millenials) whose dairy proteins are obtained by yeasts consumers like to experiment with new fermented in the presence of sugars via a and/or unusual flavours when choosing process similar to that used in breweries. The foods. Fermentation is also beneficial in result: 98% reduction in water consumption, terms of sustainability: no energy expendi- 91% reduction in the use of vegetable sources, ture, no preservation process for the foods 84% reduction of greenhouse gas emissions. produced; a profitable practice. Well-esta- The company has raised nearly thirty million blished for centuries, the trend of fermen- dollars from an investor in Singapore. tation might regain momentum thanks to consumers who are on the lookout for less processed foodstuffs that also provide a health benefit.■ ■ / Juillet - Août - Septembre 2018 / N°64 / L’Actualité des Ingrédients Fonctionnels & Santé