What: FREE Webinar
Where: Online
When: On Demand Until June 29, 2022
Fermentation of Plant Based Foods: An Open Field for Innovation
It is estimated that a third of humanity’s food consumption is touched by microbial fermentation or preservation in some way. New challenges make it just as true for the future, if not more so. Fermentation appears as one of the most promising technologies for the food industry, and is experiencing a sea of change in the plant kingdom’s landscape.
Join our webinar to see how the VEGATM cultures can help unlock innovation opportunities for your plant-based brands.
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:
