On 30 September 2025, we will be delving into Processing & Industry Developments, where speakers will highlight challenges encountered in innovations in plant-based fermented foods: not just technological hurdles (i.e. strain selection), but also aspects such marketing dynamics and regulatory constraints.
Morning session (APAC/Europe) 🕗 08:00 – 09:30 CET • Malt Expertise: Is It Key to Unlocking Industrial Fermentation? Dr. Jean-charles Motte, Soufflet Malt • Rethinking Fermentation Platforms for the Future - Pooya Naghshbandi & Felix Bittorf, Esencia Foods • Plant-Based Cultures Application & Development: The Dairy Alternative Example – Camille Duc, Lallemand Specialty Cultures
Afternoon session (Americas/Europe) 🕓 16:00 – 17:30 CET • Malt Expertise: Is It Key to Unlocking Industrial Fermentation? Dr. Jean-charles Motte, Soufflet Malt • From Flask to Factory: The Hidden Hurdles of Food Fermentation Scale-Up – Dr. Tithira Wimalasena, Corbion • Fungal Fermentation – The Tempeh Example – Dr. Ando Ahnan-Winarno, Better Nature
To participate, please register to the HealthFerm network to receive meeting invitations.