Nowadays, the pursuit of healthy and natural food ingredients has become a consumption trend. However, with the increasing shortage of natural resources, it is inevitable to achieve large-scale production by technical means. It is obviously impossible to rely on natural planting and extraction alone. Today, there is a technology that can produce components as healthy as natural extracts, which is fermentation.

Fermentation has been used to produce and preserve food for thousands of years. Many businesses are now trying to use this ancient processing method to find a new way to manufacture food ingredients.

It is well known that fermented food with food additives will increase the beneficial bacteria in intestinal flora, which will contribute to the health of digestion and immune system. However, some experts said that although consumers know that fermentation can produce wine, beer, cheese, bean paste, kombucha and other products, few people know that it can be used in the field of food additives. This process is different from traditional fermentation. Instead of inoculating starter organisms into fermentation materials, producers directly insert target genes into host organisms (usually yeast), and then use fermentation medium to produce target organisms and by-product ingredients. Producers can harvest ingredients from fermentation materials and purify them for use.

Experts pointed out that fermentation has been used for thousands of years in food and beverage preparation, but it is still a relatively new production method in terms of ingredients and additives. At present, there are still few fermentative additives available, but as suppliers gradually master the relevant technology, the number has become more and more, which is no longer just used to produce acidifiers such as citric acid and sugar alcohols such as erythritol.

The fermentation process will produce not only one or two biologically active molecules, but also hundreds of them. The fermentation of natural ingredients such as rice or other proteins will naturally produce bitter masking agents, flavor enhancers, coolants, sweeteners, etc. Moreover, the benefits brought by this process go beyond the ingredients themselves, because fermentation is a "sustainable solution" that requires little land, water and energy, and waste sugar can also be used as the fermentation medium.

Erythritol, a common sweetener, is mainly produced by fermentation. Although some fruits and mushrooms produce a small amount of Erythritol, it cannot be extracted naturally on a large scale to reduce costs. Erythritol produced by fermentation is not only reasonable in price, but also can produce high-quality products of the same specification, and ensure the reliability of the supply chain, free from the impact of raw material quality and supply fluctuations. Other sugar alcohols are mainly produced by hydrogenation. In contrast, erythritol produced by fermentation is closer to the natural extraction and conversion process, which is one of its advantages.

Nowadays, the pursuit of healthy and natural food ingredients has become a consumption trend. However, with the increasing shortage of natural resources, it is inevitable to achieve large-scale production by technical means. It is obviously impossible to rely on natural planting and extraction alone. Today, there is a technology that can produce components as healthy as natural extracts, which is fermentation.

Fermentation has been used to produce and preserve food for thousands of years. Many businesses are now trying to use this ancient processing method to find a new way to manufacture food ingredients.

It is well known that fermented food with food additives will increase the beneficial bacteria in intestinal flora, which will contribute to the health of digestion and immune system. However, some experts said that although consumers know that fermentation can produce wine, beer, cheese, bean paste, kombucha and other products, few people know that it can be used in the field of food additives. This process is different from traditional fermentation. Instead of inoculating starter organisms into fermentation materials, producers directly insert target genes into host organisms (usually yeast), and then use fermentation medium to produce target organisms and by-product ingredients. Producers can harvest ingredients from fermentation materials and purify them for use.

Experts pointed out that fermentation has been used for thousands of years in food and beverage preparation, but it is still a relatively new production method in terms of ingredients and additives. At present, there are still few fermentative additives available, but as suppliers gradually master the relevant technology, the number has become more and more, which is no longer just used to produce acidifiers such as citric acid and sugar alcohols such as erythritol.

The fermentation process will produce not only one or two biologically active molecules, but also hundreds of them. The fermentation of natural ingredients such as rice or other proteins will naturally produce bitter masking agents, flavor enhancers, coolants, sweeteners, etc. Moreover, the benefits brought by this process go beyond the ingredients themselves, because fermentation is a "sustainable solution" that requires little land, water and energy, and waste sugar can also be used as the fermentation medium.

Erythritol, a common sweetener, is mainly produced by fermentation. Although some fruits and mushrooms produce a small amount of Erythritol, it cannot be extracted naturally on a large scale to reduce costs. Erythritol produced by fermentation is not only reasonable in price, but also can produce high-quality products of the same specification, and ensure the reliability of the supply chain, free from the impact of raw material quality and supply fluctuations. Other sugar alcohols are mainly produced by hydrogenation. In contrast, erythritol produced by fermentation is closer to the natural extraction and conversion process, which is one of its advantages.