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NIZO TALKS FOOD AND HEALTHAuthor: NIZO Food Research
The use of alternative proteins in food is a major trend in the food industry as feeding the world and sustainability are major drivers for food ingredient and food producers. NIZO focuses on relevant aspects of technologies that enable this transition namely: protein technology, processing technologies, food grade fermentation technologies and the health aspects. Language: en Genres: Health & Fitness, Nutrition Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Spore-forming bacteria as probiotics
Episode 22
Tuesday, 6 December, 2022
Spore-forming bacteria as probiotics With the ever-increasing consumer demand for healthy and functional foods and beverages, probiotics offer a path for producers to differentiate products and meet the needs of more customers. In parallel, probiotics and ingredient companies are looking for ways to use new bacterial strains to deliver probiotic health benefits. However, working with these live and often sensitive microorganisms can be difficult. With their stability and resilience, spore-forming bacteria are gaining attention for potential health-promoting applications. Janneke Ouwerkerk, Department Head Microbiology at NIZO, explains the benefits and challenges of choosing a spore-forming bacterium as a probiotic.
