Because there are no enzyme enrichment or
fermentation techniques employed in the production of GLG's Reb M product line, they are also clean label ingredients, an added benefit to formulators looking to meet the growing consumer demand for clean and clear labels and purposeful ingredients.
Fermentation is
employed in the leavening of bread, and for preservation
techniques to create lactic acid in sour foods such as sauerkraut, dry sausages, kim chi and yogurt, or vinegar (acetic acid).