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Foreword
 aintaining and improving human health is essential in our highly demanding society. Nowadays, the quality of food products is centerfold in that debate but what is the real health impact of fermented beverages? Is everything that we hear true?
During their annual scientific meeting, Lallemand wanted to take time and reflect on this subject that concerns all the players of the wine world. We studied the subject from many different angles:
- A variety of researches done on SO2 and biogenetic amines production by microorganisms, vitamin content of wine, the use of enzymes, were reviewed.
- Scientists, law makers, large food chain distributors (such as Marks & Spencer) came to meet us and give us the latest on laws regarding claims, biological conservation, probiotic beverages and so on.
Lallemand wishes to thank the different speakers and guests. Their comments and their vision allowed us to reflect on future research projects to understand the health benefits of fermented beverages.
Cheers! from the Lallemand Fermented Beverage team.
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