Humans have been using fermentation to produce bread, cheese or beer for many thousand years. Since then, we have come to scientifically understand the processes of fermentation and their potential for a more sustainable food system as well as for our wellbeing. Today, we are producing meat, seafood, dairy, eggs and non-food items such as bioplastics, leather or ingredients for beauty products – all by using microorganisms. Fermentation is expected to be a key component in the shift toward alternative proteins.
More about fermentation and the future food system can be learned at the 2nd International Food Innovation Conference. The GDI conference will take place on 15 June 2022 under the title Forward to Fermentation: Brewing the Future of Food. Thought leaders, industry experts and innovative start-ups will discuss how to sustainably improve the food system and the role of new and rethought forms of fermentation play in this.