Microbial Proteins: overview and best practices

How to successfully enter and navigate within the fermentation sector as a food company?

• How is fermentation used in the food industry? What does it look like in practice?
• How to extract/utilize the microbial biomass/protein resulting from fermentation?
• What are major and upcoming microorganisms to consider in novel food production?
• What are the pros and cons of these different microorganisms?
• Which AgriFood side streams could serve as a substrate for fermentation processes?
• How to use the fermentation of side streams to produce microbial proteins?
• What other high-value products will be provided by microbial biomass besides protein?
• How to scale up fermentation technologies?
• What will the microbial biomass/protein production sector look like in the future?

**These are the questions that we will discuss at our upcoming webinar dedicated to fermentation technologies. **