Future Food Series: Fermentation

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

29 September 2021

Dr. Jeremy Chignell

Fermentation Specialist at GFI

Sebastian Koch

Founder and CEO at Complete Organics

Isabella Iglesias-Musachio

Founder and CEO, Kinoko Labs

Christopher Kong

Co-Founder & CEO at Better Nature

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