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101 Toxic Food Ingredients

101 Toxic Food Ingredients

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(For each food industry the availability of the different culture types is indicated by a +.) The culture types are yeast (Y), bacteria (B), mold and yeast (M&Y), bacterial ripening cultures (R), probiotics (Pro.), and bioprotective cultures (BioP.). Ferm. designates fermented milk.

(For each food industry the availability of the different culture types is indicated by a +.) The culture types are yeast (Y), bacteria (B), mold and yeast (M&Y), bacterial ripening cultures (R), probiotics (Pro.), and bioprotective cultures (BioP.). Ferm. designates fermented milk.

of the food. The safety issue will often lead food manufacturers to have even their own proprietary cultures produced by one of the suppliers.

D. Suppliers of Starter Cultures

The following survey contains suppliers engaged in production and development of starter cultures. Manufactures of standard yeast products have not been included. Companies producing starter cultures range in size from small companies supplying cultures only to subscribing food industries to large global companies supplying these and other food ingredients.

An overview of the culture ranges is given in Table 4 for small as well as large companies; the range of other food ingredients is outside the scope of this chapter. The country of origin is also included in Table 4, and all companies can easily be found on the worldwide web.

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