Fermented fungi – a 60 year overnight success
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.
The World's Leading Event For Sustainable Protein Production