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.
- About Food Cultures
- Production of microbial cultures
- Fermentation
EFFCA co-sign Joint Stakeholder statement on Promoting sustainable use and conservation of biodiversity through open exchange of Digital Sequence Information (22 June 2018)
Please find attached the EFFCA statement on the use of food cultures in organic food products.
EFFCA position on the German EGGenTDurchfG (EC Genetic Engineering Implementation act) concerning the Classification of Food Culture preparations (updated 30 August 2018).
