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THE PLANT-BASED FERMENTED SPECIALTIES SOLUTION
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INDEXTHE PLANT-BASED ALTERNATIVE SOLUTION
4CHOICESPECIAL CULTURES DESIGNED FOR PLANT-BASED FERMENTED
PRODUCTS
THE PLANT-BASED REVOLUTION
A COMPLETE RANGE FOR PLANT-BASED FERMENTED PRODUCTS
HYPOALLERGENIC THERMOPHILIC STARTER CULTURES
HYPOALLERGENIC MILD STARTER CULTURES
HYPOALLERGENIC TEXTURIZING STARTER CULTURES
HYPOALLERGENIC MESOPHILIC STARTER CULTURES
4 PROTECTION HYPOALLERGENIC CULTURES FOR PLANT-BASED FERMENTED
PRODUCTS
PROBIOTICS FOR PLANT-BASED FERMENTED PRODUCTS
PLANT-BASED SOLUTIONS MADE-TO-MEASURE
ABOUT SACCO
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Paying attention to new trends, Sacco has developed their latest
range for plant-based fermented products: 4Choice, special cultures
designed for the manufacturing of non-dairy based products. The
demand for fortified dairy-free food and beverage products is
increasing; the boom of plant-based drinks and plant-based
fermented specialties (e.g. soy, almond, rice, oat, coconut, hemp)
is evident as well as the increase of global plant-based
consumption.4Choice was designed to provide health benefits to
everyone: consumers are looking for natural food, less processed,
and made with familiar and healthy ingredients. 4Choice was
designed to provide better taste, optimal texture, and improved
nutritional profile solutions.
THE PLANT-BASED REVOLUTION
The focus is on clean labels, greater transparen-cy, and more
artisanal values. The “no list” is the main trend, for example no
sugar, no colorants, no artificial flavour, no allergens, GMO free,
no trans fats. 4Choice is a new dairy-free cultures range, composed
of pure and controlled hypoallergenic cultures, free of lactose and
other allergens that are mentioned in Regulation (EC) 1169/2011, as
well as animal origin products. The perfect cultures for soy,
coconut, oat milk and any other plant-based fermented products,
which ensure good fermentation time, texture, flavour and aroma
development.
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A COMPLETE RANGEFOR PLANT-BASED FERMENTED PRODUCTS
The 4Choice range ensures a uniform and controlled production of
drinkable, set and stirred plant-based fermented products. Our
cultures are available as freeze-dried (Lyofast) and frozen
(Cryofast).
For different plant-based matrix cultures, contact our technical
and commercial team to develop the best solution for your desired
finished product.
THERMOPHILICSTARTER ACID
LYOFAST CRYOFAST
SYAB 1 ✓ ✓
SYAB 2 ✓ ✓
SY 1 ✓ ✓
SY 2 ✓ ✓
SY 42 ✓
SY 43 ✓
TEXTURIZING LYOFAST CRYOFAST
V STV10 ✓ ✓
V STV 11 ✓ ✓
THERMOPHILICSTARTER MILD
LYOFAST CRYOFAST
V STV 10 ✓ ✓
V STV 11 ✓ ✓
V SB 1 ✓
V SB 2 ✓
V SAB 1 ✓
V SAB 2 ✓
MESOPHILICSTARTER
LYOFAST CRYOFAST
V MO 01 ✓
V MO 02 ✓
V M01 N ✓ ✓
V M02 N ✓ ✓
4PROTECTION LYOFAST CRYOFAST
LR4 PD ✓
LPR A ✓
LR B ✓ ✓
BGP 1 ✓
CLP C ✓
CNBAL ✓
LPAL ✓
PROBIOTICS LYOFAST CRYOFAST
CRL 1505 ✓
SP 1 ✓
LPLDL® ✓
AB 1 ✓ ✓
LPC 58 ✓
BG 112 ✓
LR 92 ✓
SYNBIO 100 ✓
LA 3 ✓
SP 5 ✓
BGP 93 ✓
BLC 1 ✓ ✓
BC 4 ✓
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Our 4Choice starter cultures range is designed to ensure a
uniform and controlled production of drinkable, set and stirred
plant-based fermented products. The range has been developed to
improve the mouthfeel, gives a good fermentation performance, and
guarantees a mild or fresh and natural acidic flavour depending on
the selected plant-based matrix.
Our 4Choice starter cultures range:
LYOFASTLyofast SY 1Lyofast SYAB 1Lyofast SYAB 2
CRYOFASTCryofast SY 1Cryofast SY 2Cryofast SYAB 1Cryofast SYAB
2Cryofast SY 42Cryofast SY 43
MEDIUM ACID HYPOALLERGENICTHERMOPHILIC CULTURES
All the selected starter cultures are hypoallergenic.
MOUTH THICKNESS
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Our 4Choice mild starter cultures range is designed to ensure a
uniform and controlled production of plant-based fermented products
with less added sugar and a better taste. This solution allows
sugar reduction without losing sweetness. The range has been
developed to allow a low post-acidification during shelf life.
Our 4Choice mild starter cultures range:
LYOFASTLyofast V SB 1Lyofast V SB 2Lyofast V SAB 1Lyofast V SAB
2
CRYOFASTCryofast SST 31
All the selected starter cultures are hypoallergenic.
MOUTH THICKNESS
MILD ACID HYPOALLERGENICTHERMOPHILIC CULTURES
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Our 4Choice texturizing cultures range is an effective solutions
for improved mouthfeel of plant-based fermented products. This
solution is designed to support the product developers of
plant-based fermented products, providing a versatile ingredient
that allows the use of fewer stabilizers with high shear resistance
in a cost-effective way, maintaining a “clean label” product.
Our 4Choice texturizing cultures range:
LYOFASTLyofast V STV 10Lyofast V STV 11
CRYOFASTCryofast V STV 10Cryofast V STV 11
DAIRY-FREE TEXTURIZING CULTURES
All the selected starter cultures are hypoallergenic.
MOUTH THICKNESS
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Our 4Choice mesophilic cultures range is the best way to shape
and diversify your plant-based fermented products portfolio,
allowing you to be a trend-setter in your market. Thank to our
mesophilic cultures range, you can tailor the taste of your
products depending on the matrix and the technologies used.
Our 4Choice mesophilic cultures range:
LYOFASTLyofast V MO 01Lyofast V MO 02Lyofast V M01 NLyofast V
M02 N
CRYOFASTCryofast V M01 NCryofast V M02 N
DAIRY-FREE MESOPHILICSTARTER CULTURES
All the selected starter cultures are hypoallergenic.
MOUTHFEEL
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4Protection Special Food Cultures with Protective Effect range
helps to control and preserve the final product from alterations,
fighting in a completely natural way any possible undesirable
microorganisms.4Protection Special Protective Food Cultures adds an
extra hurdle to prevent the growth of unwantedmicroorganisms,
protecting the final product quality, ensuring food safety, and
also contributes to the reduction in food waste.
Sacco’s technologists are committed to working alongside our
customers to find the best solutions and production process,
working together with clients offering a product and a customized
service. 4Protection line is compatible and complementary to all
Sacco’s starter cultures, they are used by direct inoculation or
surface treatment. Sacco is glad to help customers in finding the
best solutions for their specific purpose, according to the
characteristics of the products, the technological process
4 PROTECTION DAIRY-FREE CULTURES FOR PLANT-BASEDFERMENTED
PRODUCTS
Our Hypoallergenic 4Protection cultures range:
LYOFASTLyofast LR4 PDLyofast LPR ALyofast LR BLyofast CLP
CLyofast BGP 1Lyofast CNBALLyofast LPAL
4Protection Special Food Cultures with Protective Effect
guarantee the shelf life extension without the addition of
preservatives nor negatively altering the organoleptic
characteristics of your products.
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HYPOALLERGENIC PROBIOTICS FOR PLANT-BASED FERMENTED
PRODUCTSFollowing the new trend and need of a healthier and
balanced diet, probiotics can be the perfect solution for a
functional product that will help consumers to enjoy a better and
happier lifestyle.
Our 4Health probiotic range for plant-based fermented
products:
PROBIOTICS FOR PLANT-BASED FERMENTED PRODUCTS
LYOFASTLyofast CRL 1505Lyofast SP 1Lyofast LP LDL®Lyofast AB
1Lyofast LR 92Lyofast SYNBIO 100Lyofast BGP 93Lyofast BC 4Lyofast
BLC 1*
*Also available as Cryofast.
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PLANT-BASED SOLUTIONSMADE-TO-MEASURE
Our 4Choice dairy-free cultures range is composed of pure and
controlled hypoallergenic cultures, free of lactose, free of
lactose and other allergens that are mentioned in Regulation (EC)
1169/2011, as well as animal origin products. Contact our technical
and commercial team to develop a tailor-made solution for your
desired finished plant-based product with different plant-based
matrix.The 4Choice range ensure good fermentation time, texture,
flavor and aroma development.
CERTIFICATIONSOur 4Choice range is certified for safety and
compliance with demand for:- dairy and lactose free- non-animal
origin- hypoallergenic- soyfree- GMO-Free according to the VLOG
“Ohne Gentechnik”- Kosher and Halal certified
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ABOUTSACCO
SACCO IS AN INTERNATIONAL COMPANY WITH FAMILY SPIRIT THAT OFFERS
A WIDE RANGE OF INNOVATIVE PRODUCTS.
This includes starter cultures for food fermentation (in
particular dairy) and nutritional supplements (probiotic cultures),
as well as instruments for the improvement of food. The sister
company Caglificio Clerici has been an Italian leader in rennet
production since 1872.Sacco furthermore acquired the Italian
culture producer CSL in 2013. The high quality of our products, the
continuous innovation, the ability to work closely with our
clients, and the focus on training and developing employees, are
the pillars of Sacco.In recent years the company has further
invested extensively in R&D, including brand new facilities in
2018 and 2019, and has been a “pioneer” in areas such as protective
cultures.Sacco distributes its products in all key markets (110+
countries), and has ISO 22000 and FSSC 22000 accreditation and a
GMP certified plant.
Sacco is a company of Sacco System, the biotech network applied
in food, nutraceutical and the pharmaceutical industry.Find out
more about our 4Choice range and customized solutions.Visit us at
www.saccosystem.com or email us at [email protected].
Manufacture and characterization of functional emmer beverages
fermented by selected lactic acid bacteria - Coda, Rizzello, Trani,
Gobbetti (2011).
Effect of citrus pectin addition in fermented soymilk by
Lactobacillus plantarum BG112 - Fernandes, Moraes Filho, Busanello,
Guergoletto, Ricardo, Matsubara, Ida, Garcia.
Effect of soygerm powder on probiotic lactic acid bacteria
viability in fermented soymilk - Matsubara, Guergoletto, Busanello,
Moraes Filho, Ricardo, Garcia.
Probiotic Petit Suisse Cheese from Black Soybean - Moraes Filho,
Busanello, Guergoletto, Fernandes, Ricardo, Matsubara, Ida,
Garcia.
Performance in Nondairy Drinks of Probiotic L. casei Strains
Usually Employed in Dairy Products - Cárdenas, Céspedes,
Staffolani, Ciappini (2013).
Development of probiotic cultures in a symbiotic soy beverage
using different types of carbohydrate - Brandão, Brach, Mendonça,
Brandão, Coelho, and Christ (2013).
Optimization of a fermented soy product formulation with a kefir
culture and fiber using a simplex-centroid mixture design - Regina
Bau, Garcia, and Iouko Ida (2013)
Petit suisse from black soybean: bioactive compounds and
antioxidant properties during development process - Lima de Moraes
Filho, Satie Hirozawa, Prudencio, Iouko Ida, and Garcia (2014).
Changes in soymilk during fermentation with kefir culture:
oligosaccharides hydrolysis and isoflavone aglycone production -
Baú, Garcia & Ida (2015).
Optimization of the fermentation parameters for the growth of
Lactobacillus in soymilk with okara flour - Moraes Filho,
Busanello, Garcia (2016).
Development of Blueberry and Carrot Juice Blend Fermented by
Lactobacillus reuteri LR92 - Saori Ishii Mauro, Bigetti Guergoletto
& Garcia.
Influence of carrier agents on the survival of Lactobacillus
reuteri LR92 and the physicochemical properties of fermented juçara
pulp produced by spray drying - Bigetti Guergoletto, Busanello,
Sandra Garcia (2017).
Use of Selected Lactic Acid Bacteria and Quinoa Flour for
Manufacturing Novel Yogurt-Like Beverages - Lorusso, Coda,
Montemurro and Rizzello (2018).
Coconut milk beverage fermented by Lactobacillus reuteri:
optimization process and stability during refrigerated storage -
Saori Ishii Mauro, Sandra Garcia (2018).
Development Of A Potentially Symbiotic Beverage From Coconut
Water With Inulin Fermented By Lactobacillus Plantarum - Kiesling,
Farinazzo, Fernandes, Saori Ishii Mauro, Di Iorio, Garcia.
Probiotic creamy soy sauce with Lactobacillus plantarum BG 112 -
Lima Moraes Filho, Busanello and Garcia (2019)
Development of a potentially symbiotic drink from tangerine
juice fermented by Lactobacillus plantarum BG112 with GOS addition
- Valente, Saori Ishii Mauro, Fernandes, Farinazzo, Bosso Tomal,
Garcia.
Non-dairy cashew nut milk as a matrix to deliver probiotic
bacteria - Bruno, Lima, Wurlitzer, Rodrigues (2019).
Use of coconut water (Cocus nucifera L) for the development of a
symbiotic functional drink - Segura-Badilla, Lazcano-Hernandez,
García, Vera-Lopez , Aguilar-Alonso . Ramírez-Calixto, Addí Rhode
Navarro-Cruz (2020).
Nutritional, Functional, and Technological Characterization of a
Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With
Selected Lactic Acid Bacteria and Leguminosae Flours - Pontonio,
Raho, Dingeo, Centrone, Carofiglio and Rizzello (2020).
Survival of Bifidobacterium animalis subsp. lactis OPB-1 in the
Gastrointestinal Tract after its Administration in a Milk-free
Soybean Product and the Effect on Fecal Microbiota in Healthy
Adults - Watanabe, Isono (2011).
STUDIES INVOLVINGOUR CULTURES
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Sacco System
www.saccosystem.com
THE PLANT-BASEDALTERNATIVE SOLUTION
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