The innovation concerns the modality with which it is possible to fortify a cerealbasedoven product (such as bread and croissants), oat-based products (fermented beverages) and fruits of IV range. The traditional approach of biocatalysis has been reinterpreted in a more modern and innovative way to produce a functional ingredient: vitamin B2, directly in situ, for the production of fermented foods and not only. The goal is to get enrichment using the in situ fermentation by lactic acid bacteria included in the QPSlists (Qualified Presumption of Safety) (European Food Safety Authority – EFSA).
The objective is to avoid the addition of chemical synthesized B2 vitamins and reduce the manufactured steps (better productivity and lower costs).
The primary recipients of this innovation are consumerswho are aware of the value of foods with no additives or chemicals. Consumer aware of the social responsibility connected with choosing foods according to their impact on health and environment.
The vitamin fortification in situ operated by bacterial fermentation provides the groundwork for the improvementof foods commercial value. The biotechnological approach is cheaper and quality remains equal or superior compared to the exogenousaddition of vitamins. This enhances innovation and meets the increasing demand for healthy foods, which are excluded from any form of synthesisadditives. Instead foods that are naturally enriched in vitamin B2 through a biosostenibile process.
It is possible to promote improved conditions of access to adequate healthy food in an urban setting, through inclusive and participatory processes that harness new technologies;
Since we know we are responsible for leaving a healthier, fairer, more sustainable world to future generations, as citizens, we commit to