{"id":44706,"date":"2022-03-17T08:00:00","date_gmt":"2022-03-17T07:00:00","guid":{"rendered":"https:\/\/www.foodhubmagazine.com\/?p=44706"},"modified":"2023-01-21T11:13:56","modified_gmt":"2023-01-21T10:13:56","slug":"power-of-fermentation-good-bacteria","status":"publish","type":"post","link":"https:\/\/www.food-hub.it\/media\/2022\/03\/17\/power-of-fermentation-good-bacteria\/","title":{"rendered":"Discover the power of fermentation, welcome into the world of good bacteria"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"44706\" class=\"elementor elementor-44706\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-section elementor-top-section elementor-element elementor-element-3639d6e5 elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3639d6e5\" data-element_type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-254bf85d\" data-id=\"254bf85d\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-680b832 elementor-toc--minimized-on-tablet elementor-widget elementor-widget-table-of-contents\" data-id=\"680b832\" data-element_type=\"widget\" data-settings=\"{&quot;headings_by_tags&quot;:[&quot;h2&quot;,&quot;h3&quot;],&quot;exclude_headings_by_selector&quot;:[],&quot;marker_view&quot;:&quot;bullets&quot;,&quot;icon&quot;:{&quot;value&quot;:&quot;fas fa-angle-right&quot;,&quot;library&quot;:&quot;fa-solid&quot;},&quot;no_headings_message&quot;:&quot;Non sono state trovate intestazioni in questa pagina.&quot;,&quot;minimize_box&quot;:&quot;yes&quot;,&quot;minimized_on&quot;:&quot;tablet&quot;,&quot;hierarchical_view&quot;:&quot;yes&quot;,&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"table-of-contents.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-toc__header\">\n\t\t\t\t\t\t<h2 class=\"elementor-toc__header-title\">\n\t\t\t\tIndice\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-toc__toggle-button elementor-toc__toggle-button--expand\" role=\"button\" tabindex=\"0\" aria-controls=\"elementor-toc__680b832\" aria-expanded=\"true\" aria-label=\"Apri l&#039;indice dei contenuti\"><i aria-hidden=\"true\" class=\"fas fa-chevron-down\"><\/i><\/div>\n\t\t\t\t<div class=\"elementor-toc__toggle-button elementor-toc__toggle-button--collapse\" role=\"button\" tabindex=\"0\" aria-controls=\"elementor-toc__680b832\" aria-expanded=\"true\" aria-label=\"Chiudi l&#039;indice dei contenuti\"><i aria-hidden=\"true\" class=\"fas fa-chevron-up\"><\/i><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div id=\"elementor-toc__680b832\" class=\"elementor-toc__body\">\n\t\t\t<div class=\"elementor-toc__spinner-container\">\n\t\t\t\t<i class=\"elementor-toc__spinner eicon-animation-spin eicon-loading\" aria-hidden=\"true\"><\/i>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2914f9f elementor-widget elementor-widget-text-editor\" data-id=\"2914f9f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"font-size: 18pt;\"><strong>1.\tBefore we dive into our discussion, Insights about you and your professional background \u00a0<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6356023 elementor-drop-cap-view-stacked elementor-drop-cap-yes elementor-widget elementor-widget-text-editor\" data-id=\"6356023\" data-element_type=\"widget\" data-settings=\"{&quot;drop_cap&quot;:&quot;yes&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>David Zilber is a <strong>chef fermenter<\/strong> originated from Toronto, Canada and he started learning to cook at the age of 18.<\/p><p>From a butcher and to a professional chef, he expressed his pride to join fine dining restaurants where the Asian and western fusions inspired him to move forward on his career and become a sous chef in one of Canada best restaurants.\u00a0<\/p><p>During his experience at Noma restaurant, <strong>his interest into the molecular food science sparked and led him to move to the fermentation lab for research<\/strong>. In this context, David highlighted the current considerations relative to fermentation as a newly explored world, while <em>\u201c\u2026it&#8217;s been with us since time immemorial\u201d.\u00a0<\/em><\/p><p>In fact, human beings co-evolved with the plant species and microbes since the past 1000s of years or more but the full attention given now to fermentation is \u201c<em>because we&#8217;re realizing the manifold potential of these combinations of microbes and food ingredients\u201d <\/em>as elucidated by our guest David.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-78fde7e elementor-widget elementor-widget-text-editor\" data-id=\"78fde7e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"font-size: 18pt;\"><strong>2.\tConsidering that there are some diets that include fermented foods others not, why is it important to include fermented foods in our daily diet?  \u00a0<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-24e6f2c elementor-widget elementor-widget-text-editor\" data-id=\"24e6f2c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>With regards to the diversity of diets around the world, they exist diets with more intensive fermented foods like dairy food in <em>\u201cthe culture of \u2026 Eastern Caucasus Mountains &#8230;are excellent examples of that\u201d<\/em> as cited by David.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2760099 elementor-blockquote--skin-border elementor-widget elementor-widget-blockquote\" data-id=\"2760099\" data-element_type=\"widget\" data-widget_type=\"blockquote.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<blockquote class=\"elementor-blockquote\">\n\t\t\t<p class=\"elementor-blockquote__content\">\n\t\t\t\tIn fact, these bacteria do more than just populating the human digestive system, actually they interfere with food and bacteria \u201c\u2026make foods themselves more digestible, more nutritionally available, more bioavailable\u201d as explained by our guest. \t\t\t<\/p>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ba2fbbb elementor-widget elementor-widget-text-editor\" data-id=\"ba2fbbb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Through reflecting on the link between our digestive system, the living organisms and fermentation, David acknowledged that <em>\u201c\u2026the microbes that come to live inside us, aren&#8217;t there by accident, it&#8217;s because they\u2026 persist in our environment.\u201d \u00a0<\/em><\/p><p>Accordingly<em>, <\/em>when the food is fermented, it means employing these microbes by controlling what population of microbes grow for which benefit and \u201c<em>\u2026we&#8217;re kind of getting in the way of some of these natural processes and becoming a force of selection ourselves<\/em>\u201d as explained by David.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-813dbb4 elementor-widget elementor-widget-text-editor\" data-id=\"813dbb4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"font-size: 18pt;\"><strong>3.\tWhat\u2019s the food categories that can be fermented? Does CHR Hansen offer pure cultures of microbes depending on the food category base?<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2e74392 elementor-widget elementor-widget-text-editor\" data-id=\"2e74392\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>According to David Zilber, microorganisms are like any other living, they function in conditions better than others. As described by David:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c4369d5 elementor-blockquote--skin-border elementor-widget elementor-widget-blockquote\" data-id=\"c4369d5\" data-element_type=\"widget\" data-widget_type=\"blockquote.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<blockquote class=\"elementor-blockquote\">\n\t\t\t<p class=\"elementor-blockquote__content\">\n\t\t\t\t\u201cYou can't throw a fish off a cliff and expect it to do well. But you can throw a seagull off a cliff and expect it to do well\u2026That applies 100% to two microbes as well.\u201d\t\t\t<\/p>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9ba6626 elementor-widget elementor-widget-text-editor\" data-id=\"9ba6626\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Furthermore, the practical example of lactic bacteria is proving their effectiveness in transforming milk sugars and producing necessary metabolites on cow milk base but when it comes to another base such as coconut milk <em>\u201c\u2026 you&#8217;ll find that the microbes might have a little bit of a tough time \u2026 in digesting the same sugars or producing the same results\u201d <\/em>as confirmed by David.\u00a0<\/p><p>In parallel, <a href=\"https:\/\/www.chr-hansen.com\/en\/\" target=\"_blank\" rel=\"noopener\">CHR Hansen<\/a> is joining effort to scan over the extensive culture bank <em>\u201csome 40,000 different bacterial cultures to figure out which ones are the best candidates that have the best enzymatic toolkits that can go to work on these new substrates in these new food categories\u201d<\/em> as demonstrated by David.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-00d1dac elementor-widget elementor-widget-text-editor\" data-id=\"00d1dac\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"font-size: 18pt;\"><strong>4.\tNowadays, consumers switch to healthier options like plant based alternatives, can you talk to us about the applications of fermentation on plant bases?<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bb7b4a2 elementor-widget elementor-widget-text-editor\" data-id=\"bb7b4a2\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><span lang=\"EN-US\">CHR Hansen has given attention to the emerging market of plant based alternatives through vegetable fermentation. <\/span><\/div><div><span lang=\"EN-US\">Genuinely speaking, <strong>CHR Hansen succeeded to embark into the world of plant based alternatives through exploring the bacteria employed in many fermented plants products<\/strong> from various traditions such as sauerkraut, kimchi or asparagus. The employed bacteria brings up a compelling added value to the final products, so their application:<\/span><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-155c132 elementor-blockquote--skin-border elementor-widget elementor-widget-blockquote\" data-id=\"155c132\" data-element_type=\"widget\" data-widget_type=\"blockquote.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<blockquote class=\"elementor-blockquote\">\n\t\t\t<p class=\"elementor-blockquote__content\">\n\t\t\t\t\u201cHas really good beneficial qualities in either \u2026 in making great flavors or reducing some of the off flavors that people find a bit challenging when they consume these products\u201d. \t\t\t<\/p>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-70cdaa6 elementor-widget elementor-widget-text-editor\" data-id=\"70cdaa6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"font-size: 18pt;\"><strong>5.\tFrom a sustainability point of view, Does fermentation may help food producers to overcome global challenges like food waste?<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-559f98e elementor-widget elementor-widget-text-editor\" data-id=\"559f98e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Speaking of solutions to tackle food waste, CHR Hansen is also involved in the bio protection field.<\/p><p>The idea is to detect bacteria with low flavor profile and high potential of competing with pathogens and molds to be mixed with the product in order to extend its shelf life either in household\u2019s refrigerators or supermarkets shelves.<\/p><p><strong>David Zilber demonstrated another strategy of Food waste management through fermentation that can be integrated into waste streams of industry and give to the unwanted by-product a new life with a new purpose<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-49b423e elementor-widget elementor-widget-text-editor\" data-id=\"49b423e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"font-size: 18pt;\"><strong>Conclusions<\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5d65d3b elementor-widget elementor-widget-text-editor\" data-id=\"5d65d3b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Since not every produce or by-product is adequate for human consumption, fermentation can be capitalized to endure the massive industry waste or to help manage the huge surplus of harvest at Farm level. Luckily, the constant research work inside CHR Hansen in collaboration with David Zilber is exploring new solutions for the agri-food industry to also enhance the overall nutritional value of our food. Likewise, fruitful results will raise from the engagement of CHR Hansen research team to look over the existing traditions in order to level up the solutions offered by the company for food fermentation processes. \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ab44867 elementor-author-box--layout-image-above elementor-author-box--align-center elementor-widget elementor-widget-author-box\" data-id=\"ab44867\" data-element_type=\"widget\" data-widget_type=\"author-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-author-box\">\n\t\t\t\t\t\t\t<div  class=\"elementor-author-box__avatar\">\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.foodhubmagazine.com\/wp-content\/uploads\/2022\/01\/babbel-logo.jpg\" alt=\"Immagine di Banner Babbel for Business \" loading=\"lazy\">\n\t\t\t\t<\/div>\n\t\t\t\n\t\t\t<div class=\"elementor-author-box__text\">\n\t\t\t\t\t\t\t\t\t<div >\n\t\t\t\t\t\t<h4 class=\"elementor-author-box__name\">\n\t\t\t\t\t\t\tBanner Babbel for Business \t\t\t\t\t\t<\/h4>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-author-box__bio\">\n\t\t\t\t\t\t<p>InnovEat is a serie of interviews on worldwide agri-food innovations developed in partnership with Babbel for Business. They helped over 800 companies to improve their language learning skills and they can do the same with yours. Many companies are now using Babbel for Business as part of their professional development programs, as formal or casual training, or employee benefit.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<a class=\"elementor-author-box__button elementor-button elementor-size-xs\" href=\"https:\/\/it.babbelforbusiness.com\/?utm_campaign=fb-industry-ita-en&#038;utm_source=foodhub&#038;utm_content=homepage\">\n\t\t\t\t\t\tBanner Babbel for Business \t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4cbd0ef elementor-author-box--layout-image-above elementor-author-box--align-center elementor-widget elementor-widget-author-box\" data-id=\"4cbd0ef\" data-element_type=\"widget\" data-widget_type=\"author-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-author-box\">\n\t\t\t\t\t\t\t<div  class=\"elementor-author-box__avatar\">\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2021\/07\/chr-hansen-logo.jpg\" alt=\"Immagine di Chr. Hansen\" loading=\"lazy\">\n\t\t\t\t<\/div>\n\t\t\t\n\t\t\t<div class=\"elementor-author-box__text\">\n\t\t\t\t\t\t\t\t\t<div >\n\t\t\t\t\t\t<h4 class=\"elementor-author-box__name\">\n\t\t\t\t\t\t\tChr. Hansen\t\t\t\t\t\t<\/h4>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-author-box__bio\">\n\t\t\t\t\t\t<p>The growing consumer interest in functional probiotic foods is driving Chr. Hansen's to commit everyday for the global health and provide healthy microorganisms through the use of  technology.<br \/>\nIn practice, the goal of driving change with sustainable and natural impact is now at the heart of the company's 2025 strategy:<br \/>\n\"Grow a better world. Naturally.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<a class=\"elementor-author-box__button elementor-button elementor-size-xs\" href=\"https:\/\/www.chr-hansen.com\/en\/\">\n\t\t\t\t\t\tChr. Hansen\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-d92e9af\" data-id=\"d92e9af\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2cacc8e elementor-author-box--layout-image-above elementor-author-box--align-center elementor-widget elementor-widget-author-box\" data-id=\"2cacc8e\" data-element_type=\"widget\" data-widget_type=\"author-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-author-box\">\n\t\t\t\t\t\t\t<div  class=\"elementor-author-box__avatar\">\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.food-hub.it\/media\/wp-content\/uploads\/2022\/03\/david-zilber.jpg\" alt=\"Immagine di David Zilber\" loading=\"lazy\">\n\t\t\t\t<\/div>\n\t\t\t\n\t\t\t<div class=\"elementor-author-box__text\">\n\t\t\t\t\t\t\t\t\t<div >\n\t\t\t\t\t\t<h4 class=\"elementor-author-box__name\">\n\t\t\t\t\t\t\tDavid Zilber\t\t\t\t\t\t<\/h4>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-author-box__bio\">\n\t\t\t\t\t\t<p>David Zilber was born in 1985 and he is originally from Toronto, Ontario. He has a background as a professional chef, butcher, photographer and author. He was the head of fermentation at Noma restaurants in Copenhagen, the best restaurant in the world for several times over the last decade. Now he joins forces with CHR Hansen, the 145-year-old global bioscience company to explore the exciting world of fermentation. <\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<a class=\"elementor-author-box__button elementor-button elementor-size-xs\" href=\"https:\/\/www.chr-hansen.com\/en\/media\/press-releases\/2020\/10\/david-zilber-exnoma-joins-fermentation-forces-with-chr-hansen\">\n\t\t\t\t\t\tArticle of Chr Hansen\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Indice 1. Before we dive into our discussion, Insights about you and your professional background &nbsp; David Zilber is a chef fermenter originated from Toronto, Canada and he started learning to cook at the age of 18. From a butcher and to a professional chef, he expressed his pride to join fine dining restaurants where [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":48947,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"subtitle":"Nowadays, researchers are on the quest of optimizing the usage of friendly microbes by bridging between human body internal world and the aspirations of healthy food industry. CHR Hansen is joining this fermentation adventure by testing, selecting and applying existing and new knowledge on fermentation for various foods to build up interesting flavors and health benefits.","format":"standard","video":"","gallery":"","source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"1","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"1","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"0","show_post_related":"0","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"","hide":""},"jnews_override_counter":{"override_view_counter":"0","view_counter_number":"0","override_share_counter":"0","share_counter_number":"0","override_like_counter":"0","like_counter_number":"0","override_dislike_counter":"0","dislike_counter_number":"0"},"jnews_podcast_option":[],"jnews_podcast_series":[],"footnotes":""},"categories":[1245,1066],"tags":[286,231],"jnews-series":[],"class_list":["post-44706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-ricerca-e-sviluppo","tag-sostenibilita","tag-sostenibilita-dei-prodotti-alimentari"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.3 (Yoast SEO v25.8) - 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