Fermentation is fast becoming a game changer for the alternative protein industry. From tempeh to beer, this powerful process has been used for centuries to produce, preserve, and improve food and beverages. Nowadays, it can also be leveraged to produce versatile proteins, tasty whole-cut meat alternatives, and nutrient-rich ingredients. Join us for a talk about all things fermentation – from traditional to biomass to precision. Our guests for this event are pioneering startup founders and experts in these fields. On the specific topic of precision fermentation, we’ll also be hosting a further upcoming event in our Future Food Series, so stay tuned for that!
6:00 pm - 8:00 pm CET
Fermentation Specialist at GFI
Founder and CEO at Complete Organics
Founder and CEO, Kinoko Labs
Co-Founder & CEO at Better Nature
This webinar has finished, but you can still watch the recording and/or read the transcript
Case Studies X
Cellular Agriculture X
Corporate Engagement X
Global Market Data X
Pro Environment X
Pro Health X
Pro Taste X
Nick Lin-Hi, Full Professor of Business and Ethics at the University of Vechta in Germany, talks to ProVeg about his work on how to move society to a sustainable path.
Here’s a sneak peek of the speakers joining us for our next New Food Hub webinar in which we’ll discuss the power of plant-based menus.
Given that flexitarians account for up to 90% of sales of plant-based alternatives, it’s clear…
to receive support from ProVeg International
International Head of Food Industry & Retail
Senior Project Manager
International Head of Food Service & Events
Sign up to get access to all our content