The Future of Fermentation: Pathways to Commercialisation & Ingredient Diversification
- As the fermentation market evolves, how has the range of ingredients and products created through fermentation expanded, and which hold the greatest potential for commercialisation?
- What role can fermentation technologies play in reducing reliance on additives and contribute to the move away from UPFs?
- What range of ingredients and technologies are able to preserve taste, whilst improving health impact and nutritional profile?
- As scale up and manufacturing capacity remains a challenge, what progress has been made in terms of cost reduction and reaching scaling milestones?
- How can academia play a key role in the scaling bioprocesses and facility creation? What is needed moving forward to ensure that industry and academia collaborate?
Speakers
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