What: FREE Webinar
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.
- 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