Microbial cultures
Microorganisms are the earliest form of life on earth, first evolving more than three billion years ago. Microorganisms are living organisms invisible to the naked eye. They remain extremely abundant today, and three forms of microorganisms in particular are used in food production: bacteria, yeasts, moulds.
Overall, they are indispensible to the balance of the biosphere by participating in the elementary cycles of nature.
This brochure explores the role of food cultures in fermentation, their contribution to food safety and sustainability, and the regulatory considerations needed to safeguard their continued use with
EFFCA welcomes the Joint Industry Statement explicitly calling for an EU Biotech Act II — a vital Act for biomanufacturing in Europe.
This document is meant as a set of recommended guidelines agreed upon by EFFCA members for the safety assessment and characterisation of food cultures (FC).
