BUSINESSMANAGEMENTREVIEW.COMSEPTEMBER 202519Claudia Durmus holds a PhD in chemistry and is a state-certified food chemist. She is responsible for product development and raw material management at NovaTaste Austria. The global company NovaTaste, located in Europe, Mexico, Canada and Thailand, offers its customers holistic solutions - with taste, function and optimal nutritional profiles. As a global leader in taste innovation, NovaTaste offers customised and sustainable solutions for food producers, butchers and food service players. It delivers reliable customised solutions through all-in-one compounds, individual seasonings, and functional components.WHY ARE FOOD CULTURES USED IN FOOD PRODUCTION? People have been fermenting food for thousands of years to preserve it and to make it more flavourful. For example, microorganisms turn milk into yoghurt or cheese, white cabbage into sauerkraut, barley into beer or meat into salami. This process used to happen spontaneously and unknowingly. Even today, the positive effects of fermentation, which gives food a longer shelf life, aromatic flavour, appealing colour and pleasant texture, are still appreciated. However, this process is controlled today with selected microorganisms, such as food cultures.Nowadays, these cultures are used for more than just their original purpose: they are also used specifically to protect against spoilage organisms and pathogenic, i.e. disease-causing, microorganisms, thereby increasing food safety. As scientists and researchers can now control the fermentation process, they can reliably plan the colour and flavour development, control the conversion period, and maintain the product quality at the same high level in a standardised manner.We at NovaTaste mainly use lactobacilli and pediococci from the By Dr. Claudia Durmus, Chief Technology Officer, NovaTasteUSE OF FOOD CULTURES IN MEAT PRODUCTS: TRADITIONAL USE, MODERNAPPLICATIONS ANDLEGAL CLASSIFICATIONDr. Claudia DurmusCXO INSIGHTS
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