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
This document is meant as a set of recommended guidelines agreed upon by EFFCA members for the safety assessment and characterisation of food cultures.
EFFCA presents a regulatory solution that would secure legal clarity, proportionality and clear consumer information of food cultures that do not lead to a full fermentation of the product.
