First Choice Ingredients -- June 2018 - 3

What started out as a natural way to preserve
milk has now become a science with strong focus
on understanding the chemical pathways of the
enzymatically controlled reactions taking place.
This enables scientists to enhance the reactions
that generate desirable flavor, aroma and texture
attributes, resulting in premium dairy ingredients.
Flavor development of dairy ingredients through
fermentation has been the area of greatest
focus for us over the last several years and there
have certainly been major advances in not only
pinpointing the reactions responsible for producing
flavor-specific compounds and their precursors
but also in directing the fermentations to produce
elevated levels of desired products. This is
accomplished through dairy substrate selection,
culture and enzyme specificity, and focused
processing conditions. We have progressed from
what was once a "wild" fermentation to a much
more laser-focused approach, all still within the
natural dairy fermentation realm.
FBN: Fermentation technology has come a long
way, but there's so much more to discover. What
are some of the potentials for using cultures and
enzymes in the dairy ingredients sector?
Ms. Gribou: Dairy ingredients are powerhouses
of nutrition. We already see the benefits of digestive
health from fermented dairy ingredients. As the
research surrounding fermentation expands,
more specific immunity benefits and other health
and wellness associations will be uncovered. As
consumers continue to look for heathier foods that
taste better, fermentation of dairy ingredients is
one way we will be able to satisfy this quest. For
example, lower-fat foods often require assistance
with delivering rich flavor and smooth mouthfeel.
They can now use ingredients obtained from
controlled dairy fermentations rather than chemicalsounding ingredients.
FBN: How do dairy ingredients derived
from fermentation differ from those produced

The Benefits of Formulating with
Cheese and Dairy Concentrates
* Deliver authentic, consistent flavor
* Provide natural, clean ingredient labels
* Layer flavors to develop signature taste profiles
* Reduce costs while allowing for "made with real dairy"
label claims
* Improve nutrition profiles by reducing fat and sodium

Ms. Gribou: The flavor produced in dairy
ingredients via fermentation provides a much
more authentic profile as opposed to replicating
the major desired flavor components through the
addition of purified aroma chemicals. Fermentation
not only enhances specific flavor characteristic but
at the same time there will be side activities of the
fermentation happening, which also improve the
overall end flavor.
Synthetic chemicals cannot mimic the side activities, so
they do not achieve the level of authenticity of flavor
found in fermented dairy ingredients. This authenticity
can also carry through to the food manufacturing
process, delivering higher quality flavors than
chemicals alone in finished foods. Further, for the savvy
consumer, there is definitely a value play for cleaner
labeling and more natural processing.
FBN: What about carbon footprint and
sustainability? What are the benefits of using
fermentation technology?
Ms. Gribou: Fermentation for enhanced flavor
development of dairy ingredients is undoubtedly
a benefit when you are talking sustainability and
reducing carbon footprint. This is because the
fermentation process occurs naturally in dairy
ingredients, such as cheese, at a very slow pace.
Months of aging to allow degradations of proteins
and fats to produce a matured cheddar cheese flavor
can be reduced to days or a few weeks when the
biochemical pathways are targeted. This lowers the
energy costs to deliver the flavor of dairy, naturally.


Table of Contents for the Digital Edition of First Choice Ingredients -- June 2018

First Choice Ingredients -- June 2018 - 1
First Choice Ingredients -- June 2018 - 2
First Choice Ingredients -- June 2018 - 3
First Choice Ingredients -- June 2018 - 4
First Choice Ingredients -- June 2018 - 5
First Choice Ingredients -- June 2018 - 6