Fermentation CDMO Service for Food Industry
Overview of Fermentation in Food Industry
Fermentation is a metabolic process that converts carbohydrates into alcohol or organic acids with beneficial bacteria. In the modern food industry, fermentation is a relatively ancient method for food preservation. However, fermentation is continuously used for food safety, quality and functionality maintenance, and replacing chemical preservatives, such as sorbic acid, calcium propionate and sodium nitrite.
Food fermentation uses food cultures to preserve or manipulate the texture, color and flavor of foods, thus fermentation leads to healthier and safer consumption. More importantly, traditional non-fermented foods can benefit from fermented derivatives, and microbial fermentation technology was also used in producing livestock feed.
BOC Sciences provides fermentation CDMO services to meet the requirement of our customers from the food industry. With our advanced fermentation technology and GMP production capacity, we are capable of providing the food industry with professional fermentation services and optimum fermented materials with a focus on sustainability.
Our fermented products include but are not limited to:
- Food ingredients
- Industrial enzymes
- Animal-free proteins, plant-based proteins, alternative proteins
- Saturated fats
Application of Fermentation in Food Industry
Today, fermentation-derived ingredients are used in various food categories, including breads, meats, soups, sauces and condiments. These ingredients are made from food and used in food products, playing an essential component in food safety and preservation. Preserving food with beneficial microorganisms extracted from food sources prevents other spoilage organisms that may potentially damage food's flavor or other qualities. Moreover, it also prevents the growth of undesirable microorganisms which may lead to various diseases.
Fermented food ingredients
During food processing, fermented ingredients that preserve quality and prevent spoilage can be added to foods as an effective way to extend shelf life. The fermented food ingredients are derived from the conversion of carbohydrates sources by bacteria found in foods. After the completion of microbial strains fermentation, the mixture is pasteurized to eliminate microorganisms.
Microbial fermentation provides suppliers with processed and cured meats that contain clean and functional fermentation components instead of artificial additives such as sodium nitrite, nitrates and sodium isoascorbate.
When it comes to beverage development and innovation, fermentation-produced additives enhance beverages’ tasting. In addition, microbial fermented pigments provide colorful solutions.
Fermented alternative proteins
- Microbial fermentation technology produces animal-free proteins and can be added to dairy, providing eco-friendly dairy products.
- Microbial fermentation technology supports filamentous fungus-like Fusarium venenatum in producing plant-based protein.
- Microbial fermentation technology supports strains like Pichia in expressing soy leghemoglobin.
- Microbial fermentation technology supports fungi Trichoderma reesei in producing B-lactoglobulin.
Our Fermentation CDMO Services for Food Industry
As a leading contract development and manufacturing organization, BOC Sciences offers a wide range of microbial fermentation services to support customers' projects from concept to commercialization.
- Strain development and improvement services
- Fermentation process optimization (USP & DSP optimization)
- Strain screening and compound characterization
- GMP complied fermentation production
Our Advantages of Fermentation CDMO Services
BOC Sciences provides a wide range of microbial fermentation services for the food industry, with the benefits of:
- Traditional non-fermented foods can be well preserved by the addition of fermented ingredients.
- The addition of fermented ingredients can help reduce the use of chemical preservatives in food.
- Fermented ingredients can be a solution for achieving color, flavor, texture or shelf life enhancements.
- Ingredients produced through fermentation do not fluctuate in quality and supply.
We offer an environmentally friendly and sustainable way for food ingredients or feed that does not involve chemicals and animal products.
We support a wide range of fungi, E.coli, Pichia, Bacillus, other yeast, non-GMO and GMO organisms.
We use natural sources: fungi, bacteria, algae, microalgae, and plant cells as starting materials.
High feedstock efficiency and optimized DSP and post-processing.
Workflow of Fermentation CDMO Services
BOC Sciences provides a one-stop fermentation development service from concept to commercialization for the food industry.
- Project design and evaluation
- Strain selection and development
- Media and process optimization
- Fermentation and scale-up
- Project delivery
- Fermentation CDMO Service
- Fermentation Process Optimization
- Strain Development Service
- Fermentation for Special Small Molecules
- Fermentation Products
- Fermentation in Pharmaceuticals
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Fermentation in Human Nutrition
- Cellular Agriculture and Fermentation
- Fermentation for Alternative Proteins
- Fermentation for Amino Acids
- Fermentation for Cultivated Meat
- Fermentation for Dairy Alternatives
- Fermentation for Dietary Supplements
- Fermentation for Flavors
- Fermentation for Living Probiotics
- Fermentation for Natural Hydrocolloids
- Fermentation for Polyols
- Fermentation for Sweeteners
- Fermentation for Vitamins
- Fermentation in Animal Health
- Fermentation in Agriculture
- Fermentation in Industry
- GRAS Services
- Capabilities & Facilities
- GMP
- Environment, Health & Safety
- Microbial Metabolomics
