What: FREE Webinar
Where: Online
When: June 29, 2021 at 2:00 PM EDT
Fermentation of Plant Based Foods: An Open Field for Innovation
It is estimated that a full third of humanity's food consumption is touched by microbial fermentation or preservation in some way. Looking back, historians and anthropologists might consider this a necessity. New challenges, horizons and futures will make it just as true - if not more so - going forward. Fermentation is experiencing a sea of change, especially within the plant kingdom's landscape. Ameliorating comestibles and crops that have long been at our side now need to play new roles in our future.
Learning Objectives:
- Understand the benefits of fermentation in the food system
- Learn how fermentation improves plants’ digestibility, nutrition or functionality
- Get a market overview of the soaring plant-based yogurt category
- Find out how to differentiate your plant-based yogurt offering using Chr. Hansen’s solutions
Sponsored by:
