)
)
Scaling Fermentation: From Tradition to Next-generation Protein
Fermentation has been used in food for centuries, yet new applications are unlocking its potential for the future of protein. Henk Schouten shares how fermentation technologies such as tempeh and mycoprotein are scaled into high-quality plant-based products with strong consumer appeal. He will also highlight the Tempeh Today initiative in India, demonstrating how fermented proteins can support sustainable nutrition and local food systems. Discover how fermentation can deliver taste, consistency and efficiency while accelerating the protein transition.
