Fermentation-derived Proteins
Fermented fungi – a 60 year overnight success
03/10/2022
02:00 PM
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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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21st - 23rd February 2023 | Online