date:Jan 07, 2019
ns is also another subject for research.
With the push for clean, the food industry can leverage this by exploring new whole food ingredients for commonly consumed fermented products. Further, there is a need to design the innovative and attractive packaging formats for packing the fermented foods which maintains the integrity of live probiotic cultures without compromising the convenience and aesthetic aspects of product.
Thus there is a mega-trend of positive image of fermentation as well as