GFI India 152d ago

Fermentation-derived ingredients have time and again proven to be an effective enabling technology for the food industry. In this webinar, industry experts will discuss case studies on application of fermentation-derived ingredients for alternative proteins, including plant-based and cultivated meat, and how it helps in upgrading its taste, texture and nutrition. Speakers: 👉 Anupriya Sundarajoo, Associate Industry Technology Specialist at Novonesis Malaysia, shares how enzymes can be applied to improve the taste and texture of plant-based milk 👉 Shubhankar Takle, CTO at MyoWorks, dives into mycelium-based scaffolds for cultivated meat 👉 Eve Samyuktha, CEO at 70/30 Food Tech, talks about the application of mycelium to elevate the taste and texture of plant-based meat Host: Ravi Audichya, Sci Tech Specialist (Fermentation), GFI India