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Nutrición Hospitalaria

On-line version ISSN 1699-5198Print version ISSN 0212-1611


ANDREU, Montserrat  and  SAAVEDRA-COUTADO, Charo. The role of ferments in food sustainability. Nutr. Hosp. [online]. 2022, vol.39, n.spe3, pp.56-59.  Epub Nov 21, 2022. ISSN 1699-5198.

Food fermentation is one of the oldest conservation techniques and has evolved over the centuries. This study contributes to the understanding of the impact of fermentation and consequently of fermented products in the evolution of humanity and its influence on sustainability and food use.

The production of fermented dairy products is the second industry after alcoholic beverages; thus, yogurt is one of the main fermented products consumed worldwide. Considering fermentation as a technology, this brings us different benefits such as sustainability, since in Spain each person wastes 77 kilos of food per year in their homes and we know that 9% of food waste in our country corresponds to dairy products. For this reason, we have worked with different ferments to select those that allow us to extend the useful life of the product, making it more flexible in its distribution and conservation. Also considering food safety due to the change in pH and the production of certain substances that will protect against pathogens and undesirable bacteria, guaranteeing the highest quality standards.

Keywords : Ferments; Fermentation; Strains; Sustainability; Food waste; Best before date.

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