On 15th June we carried out the nineth online thematic workshop of Global Foodture: “Fermentation a cutting-edge technology?” with more than 300 registered participants. Research into alternative proteins is definitely in the spottlight. But if we have to choose
On 11th May we carried out the eightonline thematic workshop of Global Foodture: “Importance of food wastereduction in the supply chain and valorising side streams like brewer spentgrain” with almost 300 registered participants. Reducing loss and waste throughout the
Global Foodture’s activities, with the support of the European Commission, include a system of travel vouchers to support European SMEs in international innovation collaboration. The system of vouchers allows the selected SMEs to partly finance their participation in the
On 20th April we carried out the seventh online thematic workshop of Global Foodture: “Plant-based and alternative proteins, new ingredients: sources of innovation” with almost 400 registered participants from 30 different countries. Alternative proteins represent not only an ideal
