Microorganisms have been used for thousands of years for the production of food. They improve food digestibility, they preserve naturally and they contribute aroma and flavour. At ORGANOBALANCE we leverage the unique microbial strain collection and our expertise in screening and in metabolic engineering for new product developments for food applications.
- improved shelf life of food products and protection from microbial contamination
- replacement of undesirable ingredients by natural alternatives ("clean label")
- protection against infections with pathogenic bacteria and (re-)establishment of a healthy gastro-intestinal microflora after infections
- economic production of natural ingredients for improved texture, flavour, colour and stability of food products
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