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Kraft Heinz joins forces with APC Microbiome to develop novel fermented food cultures
date:Oct 29, 2020
ional properties of foods.

These include thuricin CD, formicin, lacticin, and nisin J, a new antimicrobial produced from Staphylococcal bacteria found on human skin.

APC is currently working on research projects with more than 30 companies, from multinational food and nutrition corporations to indigenous small and medium-sized enterprises (SMEs).

Hennie Myburgh, head of RD, global growth and technology at Kraft Heinz, highlights that the new partnership with APC Microbiome Ireland aligns with

12/22 15:53