THE PLANT-BASED FERMENTED SPECIALTIES SOLUTION

4CHOICE
THE PLANT-BASED
INDEX SPECIAL CULTURES DESIGNED FOR
ALTERNATIVE SOLUTION 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
 The focus is on clean labels, greater transparen-
THE PLANT-BASED cy, and more artisanal values. The “no list” is the

REVOLUTION 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
Paying attention to new trends, Sacco has
well as animal origin products.
developed their latest range for plant-based
The perfect cultures for soy, coconut, oat milk and
fermented products: 4Choice, special
any other plant-based fermented products, which
cultures designed for the manufacturing
ensure good fermentation time, texture, flavour
of non-dairy based products. The demand
and aroma development.
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.
A COMPLETE RANGE 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 PLANT-BASED
FERMENTED PRODUCTS
THERMOPHILIC LYOFAST CRYOFAST MESOPHILIC LYOFAST CRYOFAST
STARTER ACID STARTER
SYAB 1 ✓ ✓ V MO 01 ✓
SYAB 2 ✓ ✓ V MO 02 ✓
SY 1 ✓ ✓ V M01 N ✓ ✓
SY 2 ✓ ✓ V M02 N ✓ ✓
SY 42 ✓
SY 43 ✓ PROBIOTICS LYOFAST CRYOFAST
CRL 1505 ✓
THERMOPHILIC LYOFAST CRYOFAST SP 1 ✓
STARTER MILD
LPLDL® ✓
V STV 10 ✓ ✓
AB 1 ✓ ✓
V STV 11 ✓ ✓
LPC 58 ✓
V SB 1 ✓
BG 112 ✓
V SB 2 ✓
LR 92 ✓
V SAB 1 ✓
SYNBIO 100 ✓
V SAB 2 ✓
LA 3 ✓
SP 5 ✓
4PROTECTION LYOFAST CRYOFAST
BGP 93 ✓
LR4 PD ✓
BLC 1 ✓ ✓
LPR A ✓
BC 4 ✓
LR B ✓ ✓
BGP 1 ✓
CLP C ✓ TEXTURIZING LYOFAST CRYOFAST
CNBAL ✓ V STV10 ✓ ✓
LPAL ✓ V STV 11 ✓ ✓

For different plant-based matrix cultures, contact our technical and commercial team to develop the
best solution for your desired finished product.
MEDIUM ACID HYPOALLERGENIC
THERMOPHILIC CULTURES
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:

LYOFAST MOUTH THICKNESS
Lyofast SY 1
Lyofast SYAB 1
Lyofast SYAB 2

CRYOFAST
Cryofast SY 1
Cryofast SY 2
Cryofast SYAB 1
Cryofast SYAB 2
Cryofast SY 42
Cryofast SY 43

All the selected starter cultures are hypoallergenic.

MILD ACID HYPOALLERGENIC
THERMOPHILIC CULTURES
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:

LYOFAST MOUTH THICKNESS

Lyofast V SB 1
Lyofast V SB 2
Lyofast V SAB 1
Lyofast V SAB 2

CRYOFAST
Cryofast SST 31

All the selected starter cultures are hypoallergenic.

DAIRY-FREE
TEXTURIZING CULTURES

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:

LYOFAST MOUTH THICKNESS
Lyofast V STV 10
Lyofast V STV 11

CRYOFAST
Cryofast V STV 10
Cryofast V STV 11

All the selected starter cultures are hypoallergenic.

DAIRY-FREE MESOPHILIC
STARTER CULTURES
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:

LYOFAST MOUTHFEEL
Lyofast V MO 01
Lyofast V MO 02
Lyofast V M01 N
Lyofast V M02 N

CRYOFAST
Cryofast V M01 N
Cryofast V M02 N

All the selected starter cultures are hypoallergenic.

4 PROTECTION DAIRY-FREE
CULTURES FOR PLANT-BASED
FERMENTED PRODUCTS

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 unwanted
microorganisms, 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

Our Hypoallergenic 4Protection cultures range:

LYOFAST
Lyofast LR4 PD
Lyofast LPR A
Lyofast LR B
Lyofast CLP C
Lyofast BGP 1
Lyofast CNBAL
Lyofast 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.
PROBIOTICS FOR
PLANT-BASED
FERMENTED PRODUCTS
HYPOALLERGENIC PROBIOTICS FOR PLANT-BASED FERMENTED PRODUCTS
Following 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:
LYOFAST
Lyofast CRL 1505
Lyofast SP 1
Lyofast LP LDL®
Lyofast AB 1
Lyofast LR 92
Lyofast SYNBIO 100
Lyofast BGP 93
Lyofast BC 4
Lyofast BLC 1*

*Also available as Cryofast.

 PLANT-BASED
SOLUTIONS
MADE-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.

CERTIFICATIONS
Our 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
STUDIES INVOLVING ABOUT
OUR CULTURES SACCO

Manufacture and characterization of functional emmer Influence of carrier agents on the survival of Lactobacillus
beverages fermented by selected lactic acid bacteria - reuteri LR92 and the physicochemical properties of
Coda, Rizzello, Trani, Gobbetti (2011). fermented juçara pulp produced by spray drying - Bigetti
Guergoletto, Busanello, Sandra Garcia (2017).
Effect of citrus pectin addition in fermented soymilk by
Lactobacillus plantarum BG112 - Fernandes, Moraes Filho, Use of Selected Lactic Acid Bacteria and Quinoa Flour for
Busanello, Guergoletto, Ricardo, Matsubara, Ida, Garcia. Manufacturing Novel Yogurt-Like Beverages - Lorusso,
Coda, Montemurro and Rizzello (2018).
SACCO IS AN INTERNATIONAL COMPANY WITH FAMILY SPIRIT
Effect of soygerm powder on probiotic lactic acid bacteria THAT OFFERS A WIDE RANGE OF INNOVATIVE PRODUCTS.
viability in fermented soymilk - Matsubara, Guergoletto, Coconut milk beverage fermented by Lactobacillus reuteri:
Busanello, Moraes Filho, Ricardo, Garcia. optimization process and stability during refrigerated
storage - Saori Ishii Mauro, Sandra Garcia (2018). This includes starter cultures for food fermentation (in particular dairy) and
Probiotic Petit Suisse Cheese from Black Soybean -
Moraes Filho, Busanello, Guergoletto, Fernandes, Ricardo, Development Of A Potentially Symbiotic Beverage From nutritional supplements (probiotic cultures), as well as instruments for the
Matsubara, Ida, Garcia. Coconut Water With Inulin Fermented By Lactobacillus
Plantarum - Kiesling, Farinazzo, Fernandes, Saori Ishii
improvement of food. The sister company Caglificio Clerici has been an Italian
Performance in Nondairy Drinks of Probiotic L. casei Mauro, Di Iorio, Garcia. leader in rennet production since 1872.
Strains Usually Employed in Dairy Products - Cárdenas,
Céspedes, Staffolani, Ciappini (2013). Probiotic creamy soy sauce with Lactobacillus plantarum Sacco furthermore acquired the Italian culture producer CSL in 2013.
Development of probiotic cultures in a symbiotic soy
BG 112 - Lima Moraes Filho, Busanello and Garcia (2019) The high quality of our products, the continuous innovation, the ability to work
beverage using different types of carbohydrate - Brandão, Development of a potentially symbiotic drink from closely with our clients, and the focus on training and developing employees, are
Brach, Mendonça, Brandão, Coelho, and Christ (2013). tangerine juice fermented by Lactobacillus plantarum
BG112 with GOS addition - Valente, Saori Ishii Mauro, the pillars of Sacco.
Optimization of a fermented soy product formulation with Fernandes, Farinazzo, Bosso Tomal, Garcia. In recent years the company has further invested extensively in R&D, including
a kefir culture and fiber using a simplex-centroid mixture
design - Regina Bau, Garcia, and Iouko Ida (2013) Non-dairy cashew nut milk as a matrix to deliver probiotic brand new facilities in 2018 and 2019, and has been a “pioneer” in areas such as
Petit suisse from black soybean: bioactive compounds and
bacteria - Bruno, Lima, Wurlitzer, Rodrigues (2019). protective cultures.
antioxidant properties during development process - Lima Use of coconut water (Cocus nucifera L) for the development Sacco distributes its products in all key markets (110+ countries), and has ISO
de Moraes Filho, Satie Hirozawa, Prudencio, Iouko Ida, and of a symbiotic functional drink - Segura-Badilla, Lazcano-
Garcia (2014). Hernandez, García, Vera-Lopez , Aguilar-Alonso . Ramírez- 22000 and FSSC 22000 accreditation and a GMP certified plant.
Calixto, Addí Rhode Navarro-Cruz (2020).
Changes in soymilk during fermentation with kefir culture:
oligosaccharides hydrolysis and isoflavone aglycone Nutritional, Functional, and Technological Characterization Sacco is a company of Sacco System, the biotech network applied in food,
production - Baú, Garcia & Ida (2015). of a Novel Gluten- and Lactose-Free Yogurt-Style
Snack Produced With Selected Lactic Acid Bacteria and nutraceutical and the pharmaceutical industry.
Optimization of the fermentation parameters for the growth Leguminosae Flours - Pontonio, Raho, Dingeo, Centrone, Find out more about our 4Choice range and customized solutions.
of Lactobacillus in soymilk with okara flour - Moraes Filho, Carofiglio and Rizzello (2020).
Busanello, Garcia (2016). Visit us at www.saccosystem.com or email us at [email protected].
Survival of Bifidobacterium animalis subsp. lactis OPB-1 in
Development of Blueberry and Carrot Juice Blend the Gastrointestinal Tract after its Administration in a Milk-
Fermented by Lactobacillus reuteri LR92 - Saori Ishii free Soybean Product and the Effect on Fecal Microbiota in
Mauro, Bigetti Guergoletto & Garcia. Healthy Adults - Watanabe, Isono (2011).
11/2020

THE PLANT-BASED
ALTERNATIVE SOLUTION

Sacco System
www.saccosystem.com