PLANT BASED DAIRY ALTERNATIVES 2022
4Choice by Sacco
Innovation in the plant-based
world by fermentation expertise
It is undeniable the growth of plant-based foods in
the world, which is linked to different drivers, such
as sustainability, life-style choices or dietary restrictions.
Independently from the drivers, consumption
of plant-based food is highly recommended, both
for health and environmental concerns. However, at
present, food manufacturers are facing many challenges
to design optimal plant-based foods due to
different sensorial and functional properties of the
plant-based ingredients when compared to the animal
derived ones. Fermentation is a technique that
has been used for centuries to improve the shelf-life
of food, but also for food processing, hence changing
the structure and functionality, as well as the flavors.
The most common example is the fermentation of the
milk to produce yoghurt, the textural properties of the
milk change by coagulation of the caseins micelles, and
eventually by exopolysaccharides (EPS) producing lactic
acid bacteria (LAB) which contribute to improve the
textural properties, many aromatic components are
also produced, as well as acids which will increase the
shelf-life. Fermentation of plant-based matrix is challenging
due to the different nutrients, not only lactose,
available for the lactic acid bacteria, when compared
to milk.
A dedicated screening of different unexplored microorganisms
can lead to identify the most suitable
bacteria not only able to ferment plant-based matrices,
but also to improve textural and sensorial properties.
Optimal microstructure, hence textural properties,
could be created by identify the optimal EPS structure
which could strength the binding between the plantproteins,
hence create a stable and stiff gel network,
which in turn will result in reducing or even eliminating
the texturizing hydrocolloids used to formulate dairyalternative
products. Moreover, the complexity of the
aroma compounds and their perception should be
carefully studied to achieve a balance aroma profile,
with distinct flavor notes, such as creamy or botanic.
Sacco has been working on those topics for almost 10
years, and it is enriching its knowledge by continuing
22 · January/February 2022 ¦ international-dairy.com
photo: baibaz/stock.adobe.com
and starting new collaborations with National and International
leading Universities, as well as with ingredients
producers, and customers.
We are aiming to achieve starter culture solutions
which will be satisfy all the consumer’s needs, in terms
of texture and flavors, by keeping the nutritional benefits
of consuming fermented products. We believe that
the world of plant-based food is in continues evolution,
and we want to bring the scientific knowledge generated
in this field into the life of the consumers. We will do
this by continuing our research and innovation in this
field, and by listening to the desired of our customers.
SACCO 4CHOICE hypoallergenic cultures are designed
to ensure a uniform and controlled production
of plant-based cultured products.
SACCO 4CHOICE cultures are designed to support
product developers, with clean label ingredient capable
of improve flavor profiles with a low post-acidification
during shelf life, and mouthfeel perception, allowing
the use of fewer stabilizers cost-effectively.
SACCO 4CHOICE cultures is the first CHOICE among
plant-based product developers aiming to bring innovation
in their products. saccosystem.com
/international-dairy.com
/stock.adobe.com
/saccosystem.com
