Fermentation

Make changes to the nutritional value and flavours of food while improving shelf-life

Objectives

  • Produce new types of food

Other characteristics

  • Extend shelf-life
  • Improve nutritional value
  • Maintain organoleptic properties

Degree of integration of marine resources

Moderate

Potential sectors of aplication

  • Dairy
  • Fruits & veg
  • Meat
  • Seafood

Main advantages of cooperation

Require precise control of environmental conditions and consistent quality of raw materials