Global Foodture: Online Thematic Workshop: Fermentation a cutting-edge technology?

15. juni 2023

Theme: Health products, functional and personalized food 

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

The programme is coming soon.

Global Foodture is so much more than online workshops. You can also participate in online training on the four Asian focus countries (Japan, Singapore, South Korea and Thailand). Global Foodture will prepare you for two company missions: 1) Thailand 21-24 May, 2023 and 2) Singapore in November 2023. At last but not least, you can meet potential collaboration partners online during the entire time or during the 4 dedicated matchmaking events. Curious and interested, please read more and register at the below link or contact Susanne Baden Jørgensen at sbj@foodbiocluster.dk

https://globalfoodture.b2match.io/