Workshop 9: Fermentation a cutting-edge technology?
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 technologies.
The process, uses microbes to produce proteins and other functional ingredients used mainly in plant-based meat and dairy-free products. The new protein products are attractive to vegans, because animals are not involved in their production. Using cells instead of animals to produce protein also offers environmental advantages, since cellular fermentation produces fewer emissions, requires fewer resources and can be produced locally.
Fermentation is empowering a wide number of companies to leverage new protein sources, creating products with improved consumer acceptance and enhanced production efficiency.
Topics to be covered
- Use of fermentation to produce ingredients
- Alternative proteins round
Programme
TBC
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