We are proud that Renske Janssen, PhD, Project Manager Protein Technology at NIZO, presents the webcast ‘Tailoring functionalities during fermentation for dairy alternative fermented foods’
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.
Watch the webcast
The webcast will focus on how fermentations can be used along the processing chain of plant proteins. The following topics in relation to fermentation will be discussed:
- Increasing product functionality
- Changing the flavour profile of plant-based protein ingredients
- How it effects the structural properties in a consumer product, like cream cheese.
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