DynaFERM: Always delicious sourdough bread
Fermented foods, such as sourdough bread, are gaining popularity among consumers due to their better nutritional properties. In its industrial production, specific bacteria and yeasts are added. This creates fermentation cultures that should be safe and of high quality. But existing controls on these cultures are too slow or not sensitive enough.
This led to project DynaFERM, a collaboration between The Tien company Perseus Biomics and food multinational Puratos of Groot-Bijgaarden. Puratos produces fermented foods on an industrial scale. Perseus Biomics deploys Dyna-MAP technology that can monitor the fermentation process faster and more sensitively. This enables timely adjustments resulting in less food waste. The technology will also improve flavour and product quality. This project is very important for the 'Fermentation Region of Flemish Brabant', known for its breweries, industrial bakeries, dairies, wine growers and Citribel.
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