Fermentation as a powerful tool
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.
Renske Janssen, PhD, Project Manager Protein Technology at NIZO, presents the webcast ‘Tailoring functionalities during fermentation for dairy alternative fermented foods’.