Developing new products and improving the current range are crucial points of the research and development program at Fermentis. Our R&D department works closely with sales and marketing teams to ensure we work on developing the right products to answer the needs of the market. At Fermentis we have two ways to develop new products: by sourcing micro-organisms and by creating hybrids.
The first way for Fermentis to launch a new product is by screening existing micro-organisms (yeast, bacteria).
Fermentis has its own yeast variety bank, managed by Lesaffre. For new product launches, the R&D team can extract specific yeast strains and proceed to testings, which can include characterisation of the strains.
Fermentis can also source micro-organisms from external banks.
Another way for the Fermentis R&D team to create new products is through hybridisation.
By using various ‘mother’ yeast strains, Fermentis can generate new biodiversity, and give birth to new ‘daughter’ yeast strains which generally share some of the characteristics of the mother strains.
By experimenting with hybridisation, Fermentis has launched many successful new yeast strains.
Fermentis R&D also works on a host of other developments, such as: fermentation aid products, functional products, enzymes… and even tools to help beverage makers with their daily tasks.
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