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2. Fermentation of seed legumes
2.1 Plant-based fermented specialties
2.1.1 Product biodiversity, microbial biodiversity
Fermented foods have been consumed for thousands of years. Today, they are still an important part of our diet. In France, for example, around 1/4 of the proteins and 1/3 of the lipids consumed are provided by fermented foods
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Fermentation of seed legumes
Environmental impact of plant products
Bibliography
Standards and norms
- Environmental management – Life cycle assessment – Principles and framework – In International Organization for Standardization (ISO), Geneva, Switzerland - ISO 14040 - 2006
- The IDF global carbon footprint standard for the dairy sector - IDF - 2022
- Product Environmental Footprint Category Rules for vegetable oil and protein meal industry products - FEDIOL - 2022
- Product Category Rules for starch...
Regulations
CJEU – Judgment of the Court (Seventh Chamber) of June 14, 2017 on the names used for the promotion and marketing of pure plant foods (2017).
Patents
GARRIC (G.), LÉONIL (J.), JEANTET (R.), GAUCHERON (F.), SCHUCK (P.) and LORTAL (S.). – Process for the manufacture of a cheese foodstuff, advantageously of the cheese, cheese speciality or cheese substitute type – WO2016108024A1., July 7, 2016.
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