Research into alternative proteins is definitely in the spottlight. But if we have to choose one of the trendy technologies to meet this food challenge that open up great and close opportunities in the food industry, would be fermentation
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
Reducing loss and waste throughout the food supply chain should be considered an effective solution to reduce the environmental impacts of agriculture, to improve the income and livelihood of the chain actors and to improve food and nutrition security
On 16th March we carried out the sixth online thematic workshop of Global Foodture: “Personalised nutrition: how to bring personalisation to the mass” with the participation of more than 200 attendees. Consumer desire for personalised nutrition is growing rapidly.
