Kerry Ferguson presents Food Matters Live: Fermentation and Gut Health

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Kerry Ferguson founder Botanical Innovations recently presented at Food Matters Live, London

Back to the Future: Fermentation and Gut Health.

The discussion covered 3 areas.

  1. A potted history of fermented foods and drinks in traditional diets
  2. How fermentation increases the phytonutrients in botanical extract ingredients.
  3. Where to from here

Australian Aboriginal and African Cultures oldest in the world.

The current chronic health problems and lifespans up to 20 years less than Western counterparts  facing these communities are are lifestyle and diet related.

Traditional diets consisted of little fat, natural sugars and traditional fermentations.

Botanical Innovations is conducting research into the fermented Australian Indigenous fermented Foods and beverages from this database of information we hope to compare this other indigenous fermentations to identify key phytonutrients in traditional fermented foods for commercial applications.

Traditional Australian Indigenous fermentations include:

  • The nectar of flours such as the Banksia
  • Extracts of pandanus nuts in water
  • Cider gum
  • Palm tree

Africa has an age old history of production of traditional fermented foods and is perhaps the continent with the richest variety of lactic acid fermented foods

African cultural arena is associated with a great diversity of fermented foods, these are usually based on vegetable protein, cereal or starchy root fermentations.

Staple fermented foods and beverages include

  • Busaa from Maize
  • Gari from Cassava
  • Lafun from Cassava
  • Tape from Cassava and Rice
  • Poli from the Taro Plant
  • Ogi and Pito from Sorghum
  • Padawa from African Locust Bean
  • Ogiri frm Bean, Melon and Sesame Seeds

China and South East Asia have a long tradition of fermented foods and beverages including the consumption of vinegar drinks.

Common fermentations include a of alcoholic drinks, to noodles, snack foods, dumplings and flavourings.

The most common base is rice and soybeans. Botanical Innovations is compiling a database of fermentations for flavourings and ingredients and looking at the traditional fermentation methodology and bacteria in order to develop new and innovative products that meet the todays consumers needs and expectations in terms of safety, quality and consistency.

Botanical Innovations has created a unique range of Fermented Botanical Extracts and the award winning  Apple Cider Vinegar Powder A natural preservative and prebiotic. The proprietary fermentation process has meant our extracts retain a high level of Phenolic content and the active phytonutrient extracted while remaining shelf stable for longer periods of time with not added preservatives. This makes them ideal ingredients for a range of functional foods and beverages. Our Fermented Botanical Extracts have an acidity level of 2-3%

Botanical Innovations Fermented Extracts

  • Fermented Grape Seed Extract
  • Fermented Grape Skin Extract
  • Fermented Apple Peel Extract
  • Fermented Papaya Extract
  • Fermented Pineapple Peel Extract

Fermented Extracts Product Guide

Botanical Innovations Award Winning Apple Cider Vinegar

Contains “Mother”

Protection against

  • mould
  • fungal growth and
  • microbial contamination
  • Improves taste

Clean Label

No impact on the appearance

  • Baked goods
  • Bread
  • Biscuits
  • Snacks
  • Beverages
  • Snacks
  • Baked Foods

Active Functional Ingredient for

  • Condiments
  • Sauces
  • Powders
  • Spice
  • Flavouring
  • Beverages

Apple Cider Vinegar Powder Brochure

The second stage of our research will examine the digestability of the fermented ingredients. Examining how fermentation improves the digestibility of the key phytonutrients extracted during the botanical extraction and fermentation process.

We will be testing the potency of antioxidant activity that occurs as a result of the concentration of active phytonutrients in indigenous botanical extracts which are further stabilization via fermentation.

There is also evidence to suggest our extraction and fermentation process will increase the potency of the vitamins present in the extract which will further add to ingredients functionality.

The prebiotic and probiotic effects supporting the balance of gut microbiota are also expected to increase with regular consumption.

A key hurdle to address in the commercialization of these fermented extract ingredients is consistency and food safety.

A standardized method of fermentation is required to ensure the consistency and food safety. Whilst the research revolves are the production of wild fermentation this is not a practical solution for commercial production.

Botanical Innovations Fibre Powders Apple Peel Powder and Grape Seed Powder

Recommended Daily Dietary Fibre Intake

  • Children     20g
  • Men Under 50 years 30g
  • Men Over 50 year     40g
  • Women Under 50      20g
  • Women Over 50         25g

APPLE PEEL POWDER 35% DIETARY FIBER

35g Per 100g

GRAPE SEED POWDER 45% DIETARY FIBRE

45g Per 100g

  • Health Benefits
  • Weight Management
  • Increases feeling of fullness
  • Helps reduce cravings for food
  • Provides energy
  • Promotes regularity
  • Improves intestinal movement
  • Helps colon health

Botanical Innovations Fibre Powders Brochure

Fermented foods and gut health

https://www.foodmatterslive.com/visit/2018-schedule/next-generation-natural-ingredients-for-digestive-wellness

Kerry Ferguson founder Botanical Innovations recently presented at Food Matters Live, London

Back to the Future: Fermentation and Gut Health.

The discussion covered 3 areas.

  1. A potted history of fermented foods and drinks in traditional diets
  2. How fermentation increases the phytonutrients in botanical extract ingredients.
  3. Where to from here

Kerry Ferguson founder Botanical Innovations recently presented at Food Matters Live, London

Back to the Future: Fermentation and Gut Health.

The discussion covered 3 areas.

  1. A potted history of fermented foods and drinks in traditional diets
  2. How fermentation increases the phytonutrients in botanical extract ingredients.
  3. Where to from here

Kerry Ferguson founder Botanical Innovations recently presented at Food Matters Live, London

Back to the Future: Fermentation and Gut Health.

The discussion covered 3 areas.

  1. A potted history of fermented foods and drinks in traditional diets
  2. How fermentation increases the phytonutrients in botanical extract ingredients.
  3. Where to from here

 

 

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