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


09:00 – 09:05 – Welcome & General Introduction by Leo Koning (FoodvalleyNL) and Sofia Ros (Food+I Cluster)

09:05 – 09:15 Japanese fermentation food by Dr Satoshi Suzuki, NARO.

09:15 – 09:30 – Fermentation as a biotech ally for obtaining new-generation food ingredients and products by Dante Fratebianchi de la Parra, Head of Food Biotechnology R&D&I, CNTA.

09:30 – 09:45 –High Value Microproteins by Alba González, Product Developer, ODS Protein.

09:45 – 10:00 – The algae cultivation process by Anneke Roes, Phycom.

10:00 – 10:15 – Precision fermentation: building the next generation of alternative proteins, trends and challenges by Gertjan Smolders, Spot Innovation.

10:15 – 10:30 – Plant-based seafood alternatives by Eugene Wang, Sophie’s Bionutrients.

10:30 – 10:45 – New generation of meat alternatives by Nicolás Gallo de los Ríos, Innomy.

10:45 – 11:00 Open Talk moderated by Leo Koning (FoodvalleyNL).

11:00 – Wrap up & closing.

11:00 – Opportunity for matchmaking via the Global Foodture Community platform

12:00 – End of session

Don’t miss this interesting Thematic Workshop, please register here

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