Lallemand Bio-Ingredients harnesses fermentation technology to enhance the digestibility of nutrients while maintaining the naturalness of ingredients. However, formulating fermented plant-based ingredients into health products often faces challenges, such as standardizing active molecules and identifying specific metabolites. Nutrition Insight speaks with the fermentation company’s scientific affairs manager, Dr. Annie Tremblay, to learn how Lallemand tackles these challenges through science while exploring trending ingredients and how food regulations may impact ingredient development.
