Fermentation-derived Proteins

Fermented fungi – a 60 year overnight success

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10/3/2022
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02:00 PM
 - 
02:20 PM

About the Session

Our biggest challenge within Agri-Food is how we change the way we eat in order to assure a sustainable food future.  Fermentation and fungi are attracting serious attention as an important tool to support this change.  Mycoprotein, at the heart of Quorn Foods, is a truly remarkable example of  pioneering in this space and a 60 year overnight success story that’s well worth hearing.

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