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The Future Food Series on 29th September Presents the “Incredibly Potent Technology” of Fermentation – vegconomist

The next edition of the Future Food Series from ProVeg Incubator and NX-Food will be presented this Wednesday, September 29th at 6pm. The focus of the event is fermentationthat is quickly becoming a game changer for the alternative protein Industry.

One industry GFI report last September highlighted fermentation as a key concept to realizing a sustainable food system, noting that fermentation companies received more than $ 274 million in venture capital funding in 2019 – more than 3.5 times more than cultured meat. In 2021, fermentation will continue at the forefront of innovation and investment, with key players like Perfect day, Change food, Lavva, and Better nature to name a few.

The podium guests include Dr. Jeremy Chignell, Fermentation Specialist at GFI; Sebastian Koch, founder and CEO of Completeorganics; Isabella Iglesias-Musachio, Founder and CEO, Kinoko Labs; and Christopher Kong, Co-Founder and CEO of Better Nature.

© Better nature

Isabella Iglesias-Musachio, Founder and CEO, Kinoko Labs: “Today advances in biotechnology enable highly controlled microbial processes for many applications, and food production is no exception. When properly aligned, a whole range of new flavors and textures can be developed through microbial fermentation, and we’ve only just begun to scratch the surface. Kinoko Labs uses microbial fermentation to develop next generation full cut meat alternatives that are healthy, nutritious, and minimally processed. “

Christopher Kong, Co-Founder and CEO of Better Nature: “Fermentation is an incredibly powerful technology that has been used by people for millennia to improve the taste, aroma, texture and nutritional value of foods. Even if the application possibilities of fermentation are far more diverse today, we can use fermentation with self-developed microorganisms in a much more targeted manner in order to shape our food according to our wishes, and much more efficiently than with conventional methods of fermentation cultivation. In the near future, I envision a world where almost all protein is fermented, as it may be the most powerful tool in our arsenal to keep 10 billion people sustainable and nutritious. No other technology can be scaled up as much as fermentation.

Sebastian Koch, Founder and CEO of Completeorganics “By deciding what goes in our shopping bags and on our plate, each of us can make a difference – for ourselves and for the planet. And since love goes through the stomach and the basis of our immune system lies in the intestines, we have the vision to take the plant-based diet with naturally fermented vegetables completely free of additives to a new level and make the world tastier, healthier, more sustainable and fairer with ours Ferments. The oldest and most natural method of preserving and transforming food is experiencing a renaissance that is far more than just a trend – in my opinion, fermentation will have a major impact on the future of our diet. “

Participation in the event is free, participants can Click here to log into Zoom.

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