On December 10, NEN organizes a webinar about proteins and the protein transition. Meat replacers is an upcoming tred, but is the quality equal to the orginal product? What is the effect of soybean cultivation on the climate in terms of water use? To what extent will the plant based proteins be replaced by the animal based proteins about 10 years? These and other questions will be discussed during this webinar.


How can fermentation be used to improve the taste, structure and shelf life of plant based proteins? Herwig Bachmann, Expertise Group Leader Fermentation at NIZO, will explain how fermentation techniques, which were originally developed for dairy expertise, can be used to produce tasty consumer products with plant based proteins.


Herwig Bachman will present on December 10, 9.30-11AM CET.
Register here for this free webinar.

Read more

Read more about unlocking the potential of plant-based proteins, from supporting your protein transition to maximising the benefits of novel protein sources here.

Any questions?

Ben van der Deen is happy to answer all your questions.

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