In recent years, the utilization of fermentation has extended beyond its traditional applications in brewing beer and baking sourdough bread. Researchers at the University of Alberta, led by Professor Michael Gänzle, have been at the forefront of advancing the role of fermentation in the food industry, particularly in the realm of plant-based products.

Their work is timely, considering the growing demand for diverse fermented foods driven by consumers' increasing interest in health-conscious and environmentally friendly options. Fermentation, a process driven by microbes like bacteria, molds, and yeasts, is gaining recognition for its potential health benefits and sustainable production methods compared to animal-based foods.

The research conducted by Professor Gänzle and his team focuses on developing a framework to assist food manufacturers in selecting new bacterial cultures tailored for fermenting plant-based products. This framework aims to support the creation of minimally processed, healthier alternatives to traditional animal-based foods, aligning with consumer preferences and addressing food security concerns.

One notable aspect of their research is its potential to benefit isolated communities, such as those in Canada's North, by providing nutritious and easily transportable alternatives to traditional animal-based products. By leveraging fermentation to create plant-based foods, these communities can access a sustainable source of nutrition that aligns with their cultural and dietary preferences.

Traditionally, starter cultures have been optimized for fermenting meat and dairy products, leaving a gap in the development of cultures suitable for plant-based foods, particularly for North American tastes. The researchers have reviewed scientific studies to establish criteria for selecting bacterial cultures, considering factors such as safety, traditional knowledge, culinary arts, and genomic analysis to identify suitable microbes.

Moreover, the framework explores the potential of a wide range of yeasts and molds for fermenting new foods, aiming to expand flavor profiles and properties. By offering a broader perspective on microbial selection, the framework enables the food industry to meet consumer demands and maintain competitiveness through innovation.