HealthFerm Network Meeting, 3 February 2026
Exploring the Intersectional Technology in Traditional, Biomass and Precision Fermentation
Traditional fermentation has shaped food for centuries, but how does it fit into today’s expanding fermentation landscape?
Our first HealthFerm Network session of 2026 will be on the 3rd of February, where we will zoom into the Intersectional Technology in Traditional, Biomass and Precision Fermentation.
Fermentation has long been central to Europe’s food culture and innovation ecosystem - from traditional processes to cutting-edge biotechnologies producing functional ingredients. As industry attention increasingly spans different fermentation processes, the lines between these technologies can become blurred, raising new questions for communication, regulation, and market adoption.
This HealthFerm Network session explores how these approaches relate scientifically, technologically, and conceptually - and examines whether including traditional fermentation in broader fermentation narratives (and vice versa) helps or hinders industry understanding.
Key Topics Include:
- Technical Comparison - Dr. Julia Keppler, Associate Professor - WUR
- Technoeconomics - Dr. Martijn Bekker, Expertise Leader - WFBR
- Consumer Messaging - Dr. Chris Bryant, Executive Director
- Case-Study: Viability - Dr. Debbie Yaver, CSO - The Fynders Group
- Engineered Yarrowia Lypolytica as a Nutritional Powerhouse - Dr. Robert Mans, CTO - Yeti
To receive information on the event as well as meeting updates, please join the HealthFerm Network.
HealthFerm Network Meeting
On the 25th of November, the focus will be on consumer trends, health, and emerging markets. 08:00 - 09:30 CET (Asia-Europe) and 16:00 - 17:30 CET (Europe-Americas)
Asia-Europe 08:00 - 09:30 CET. Join here!
- Health Trends and Opportunities for Traditionally Fermented Foods – Dan Robertson-Jones (Partner), KANTAR
- The Real-Life Challenge of Selling Sourdough Fermented Kvass to UK Consumers – Dr. Anton Puzorjov (Founder), Quas Drinks
- Why Fermentation Feels Modern Again: The Cultural Comeback of a Living Tradition - Marit Veenstra (Brand & Innovation Strategist), Healthy Marketing Team
- Consumer & Plant-Based Fermented Foods – Insights from HealthFerm PAN EU Survey – Dr. Armando Perez-Cueto (Professor), Umeå University
Europe-Americas 16:00 - 17:30 CET. Join here!
- Why Fermentation Feels Modern Again: The Cultural Comeback of a Living Tradition - Marit Veenstra (Brand & Innovation Strategist), Healthy Marketing Team
- The Real-Life Challenge of Selling Sourdough Fermented Kvass to UK Consumers – Dr. Anton Puzorjov (Founder), Quas Drinks
- Consumer & Plant-Based Fermented Foods – Insights from HealthFerm PAN EU Survey – Lisa Renggli (Industrial Biotechnologist), Planted
HealthFerm Network meeting
Europe-America
Speakers during the event were
- Dr Maria Marco (UC Davis)
- Dr Charlene van Buiten (Colorado State University)
- Tanja Kostiv (MicrobiomeSupport Association)
Meeting Asia-Europe
Speakers included
- Dr Stéphane Chaillou (DOMINO Project & Inrae)
- Jens Legarth (Ferm Food)
- Dr Michelle Colgrave (CSIRO)
HealthFerm Network Meeting
Europe-America
Speakers during the event were
- Dr Frank Haagensen (Novonesis)
- Dr Avis Nugroho (CJ CheilJedang)
- Dr Vímac Nolla Ardèvol (Puratos)
Asia-Europe
Speakers included
- Prof. Courtin (KU Leuven, Belgium)
- Dr Damien Paineau (Ferments du Futur)
- Dr Frank Haagensen (Novonesis)