Fermentation Increases Absorption
The consumption of food products that have a higher absorption rate is increasing in Korea. No matter how good the nutritional content is, it’s no use if your body cannot absorb it.
Recently, Yonsei Milk, a representative fresh milk producer and exporter (to China), released a new fermented soy milk that has a high absorption rate due to fermentation. The product is receiving favorable reviews.
Fermented Super Grains: Quinoa, Black Beans, and Lentils
Yonsei Fermented Soy Milk comes in two varieties: Fermented Black Bean Soy Milk and Fermented Quinoa and Lentil Soy Milk. One remarkable feature of these products is the ingredients used. Due to the global trend for healthy living, the number of consumers seeking healthy foods is growing. To meet their demands, Yonsei Milk has maximized the use of super grains such as quinoa, black beans, and lentils. The product is a fermented food in which soy milk and lactobacillus fermentum (a kind of vegetable lactic acid bacteria) are fermented for 8 hours in order to help the consumers absorb essential nutrients from the grains. It is also interesting to note that fermentation not only helps absorption of the active ingredients but also makes the taste richer.
An employee of Yonsei Milk said, “The efficacy of active ingredients depends on how many of them are absorbed in the body. That is why we released a product that is fermented so the body absorbs essential nutrients better.”
Inquiries Yonsei Milk
Park Sung Eun firstname.lastname@example.org
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