Fi Europe 2021, co-located with Hi Europe, will take place Online (22 Nov – 2 Dec) & In-Person (30 Nov – 2 Dec).

Presentations by NIZO

From Seed to Society: How to select the right protein for your dairy alternativeFred van de Velde

Dairy alternatives for milk, yoghurt and cheese a of growing importance. The multitude of protein ingredients available to choose from can be overwhelming. Different stakeholders, such as consumers, product developers, nutritionists have different preferences. How to balance these different preferences will be the line of the presentation. Technical aspects of products and protein ingredients, such as functionality, taste and aroma, will complement the presentation. As will be fermentation to improve the quality of both the ingredients and the products.

Tailoring functionalities during fermentation for dairy alternative fermented foods – Renske Janssen

We are facing challenges in the world, which strongly drive the innovation of foods. One of the drivers is the increasing demand from consumers for more sustainable food products. Changing from animal-based proteins towards plant-based proteins can increase the sustainability of foods. For this, innovations are necessary as animal-based proteins cannot be directly replaced by plant-based proteins due to different characteristics. Fermentation can therefore be used as a powerful tool to alter these characteristics.

Details of the presentations will follow soon!