FBI

Products/3. Fermentation.jpg
In stock

Fermentation’s role in the future of food and beverage  - Video

Unlock the future of food, with a deep dive into ancient influence. Discover in this video how time-tested fermentation techniques like biomass and modern precision methods are revolutionizing meat and dairy alternatives, flavoring agents and more.

Fermentation technology has ancient roots, but its contemporary applications are numerous and growing. Beyond what’s considered traditional fermentation — which helps create products like kimchi and kombucha — other types are being used to create alt-dairy and alt-meat products. Professional organizations are actively helping educate on these technologies to bring greater awareness and spark innovation in our industry. Learn more about why all types of fermentation matter and how they’re being used to craft groundbreaking fermented foods and beverages.   

Watch this video to learn more about:   

  • The differences and utility of the three types of fermentation.  
  • How precision fermentation and biomass fermentation are being used and their greater impact on food and beverage products.   
  • The role fermentation will play in the growth of the food and beverage market.   
  • Burgeoning technologies implementing fermentation.   

0:00:00-0:03:00 – Introduction   

0:03:00-0:19:00 – Market data and consumer research on fermentation and marketplace acceptance: Will Cowling, marketing manager, FMCG Gurus    

0:19:00-0:40:00 – Types of fermentation, their position in industry transformation, and new technologies: Adam Leman, lead scientist, GFI   

0:40:00-1:02:00 – Development of nondairy protein replacement, precision fermentation opportunities/challenges: Ty Wagoner, senior scientist, Perfect Day   

1:02:00-1:26:00 – Precision and biomass fermentation, ingredient formulation and sustainability: Monica Bhatia, clinical associate professor, EQUII   

1:26:00-1:45:00 – Mycoprotein creation using precision fermentation, its sustainable attributes and use in F&B products: Doni Curkendall, EVP, The Better Meat Co.   

1:45:00-2:27:00 – Panel discussion with all speakers moderated by Sandy Almendarez   

Summary:  

Unlock the future of food, with a deep dive into ancient influence. Discover in this video how time-tested fermentation techniques like biomass and modern precision methods are revolutionizing meat and dairy alternatives, flavoring agents and more.