We are happy to announce Herwig Bachmann, Principal Scientist Fermentation, will present at Bridge2Food Summit Europe Plant-Based Foods & Proteins in The Hague, Netherlands, 4-6 June, 2024. Herwig will present on June 6th, during Track II: New Product Development & Formulation Challenges (9-10.30 AM).

Presentation summary

Herwig will present about ‘Microbes and Alternatives Proteins: Plant-Based Fermentation, Biopurification and the Use of Microbial Biomass‘. For the use of plant-based proteins there are still numerous technological challenges. These challenges include nutritional parity, food-safety and the optimization of flavour and texture. NIZO utilizes fermentation to improve properties such as acidification, flavour formation and off-flavour removal. Next to classical fermentation NIZO recently also established that the biopurification i.e. removal of off-flavours from plant-based ingredients is possible but without fermenting/acidifying the product. Next to the use of microbes to improve plant-based foods and ingredients, the use of microbial biomass and its fractions as a functional food ingredient also will be discussed. 

Bridge2Food Summit

With three tracks to choose from, the Summit will have something for everyone working in the plant-based food formulation sector. The program will focus on the market, current trends, investments, and collaboration opportunities. Themes of affordability, accessibility, healthy diets & nutrition, and sustainability will be central, which are focal points of the Sustainable Development Goals.

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