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Kraft Heinz joins forces with APC Microbiome to develop novel fermented food cultures
date:Oct 29, 2020
rs at Teagasc and University College Cork have a long history of developing improved cultures and specifically for grade lactic acid bacteria, professor Ross, director of APC Microbiome Ireland and leader of the new research collaboration, tells.

For example, the group has worked extensively on bacteriocins such as nisin and lacticin3147 which are natural food biopreservatives which can be substituted for chemical preservatives in some instances.

The Kraft Heinz-APC collaborative project will

12/24 18:05