Articles published by: Natalia Aparicio

Natalia Aparicio / 27 November 2025

Dairy alternatives face a demanding market: they must deliver taste, creaminess, functionality, and a solid nutritional and sustainability profile—while remaining affordable. The cornerstone for creating high-quality dairy analogues is the dairy fermentation process. Fermentation can be used not only to develop the final product, but also to obtain or enhance ingredients that elevate the quality…

Natalia Aparicio / 24 April 2024

Consumers increasingly demand high-quality and healthy foods that are also environmentally friendly. In this context, fermentation is framed within current standards as a technological strategy with great potential for developing new proteins and/or foods aimed at providing an alternative to those of animal origin. In this article, we’ll tell you how fermentation has evolved from…