The New Zealand multinational dairy co-operative conglomerate, Fonterra, recently signed an agreement with the U.S. startup Superbrewed Food. With this agreement, the two companies will work on the development of a postbiotic ingredient using biomass fermentation.
Postbiotic ingredients
Postbiotics ingredients are ingredients derived from small molecules (or metabolites), such as amino acids, enzymes, vitamins, minerals, carbohydrates or lipids. These metabolites are derived from probiotics, with processes such as fermentation, to then extract the desired small molecules. The postbiotic ingredient developed with Superbrewed Food boasts a high protein content, a high protein digestibility score, and high vitamin levels, making it a highly interesting ingredient for functional foods. The company sees its potential use across a myriad of food products:
- Dairy, alternative dairy and hybrid dairy products
- Protein bars, protein snacks, protein powders
- Mixes, beverages
- Confectionery
- Baked goods
Biomass fermentation
Contrary to precision fermentation, where manufacturers can program and select specific microorganisms for the production of complex organic molecules, biomass fermentation involves the feeding of a naturally occurring microorganisms, resulting in rapid multiplication rates. The startup Superbrewed Food is harnessing biomass fermentation rather than precision fermentation because the latter often results in large amounts of leftover microbial biomass which requires its removal. The company seeks to harvest their leftover biomass for another food ingredient.
Combining fermentation and circular economy
There exists a real potential in the realm of agri-food biotechnology for the valorization of ‘waste’ ingredients, whereby these by-products, previously seen as waste and requiring disposal, can be re-used in the manufacturing process. Indeed, the lactose which Fonterra generates through their dairy processing can be re-used as a feedstock for the biomass fermentation of the postbiotic ingredient.
This feature helps us to reuse some of the products we use in food and drink production and reduce our emissions in the process. Research into these concepts is still underway, but at this stage it seems that the use of this technology could have many benefits for the agri-food industry.
What do you think? Is this a solution to make the food and drink sector more efficient? Or is it just another way to create products with added nutritional value? We read you in the comments.
