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Penicillium Slide ( blue mold, mycelium and conidiophores). Mold Microscopy
/ Food Futures
/ Food Futures

Is fermentation still the future of food?

It is boom time for the ancient method of food production known as fermentation.

And it is being driven by the growth in alternative proteins

As the sector grows, new ingredients are being created by fermentation, and research is showing even greater possibilities for the future.

Of course, as any lover of beer, wine, yoghurt, and cheese knows fermentation is nothing new. 

But modern methods like biomass fermentation and precision fermentation are helping people innovate, not just through new products but also through incredible efficiencies in production. 

Even at its most basic, fermentation seems like a slightly magical process.

So, in this episode of the Food Matters Live podcast, we investigate at the science and look to the future to ask where the sector might be heading.

Listen to the full episode to find out how fermentation is defined, how the process works, and why, despite being around for centuries, it could have a significant role in the future of food.

Dr Tim Finnigan, Chief Scientific Officer, Quorn Foods

Dr Tim Finnigan serves as Chief Scientific Officer at Quorn Foods, responsible for the research collaborations that underpin our agenda for sustainable nutrition.

With more than 30 years at Quorn, Tim has designed many of the products, processes and intellectual property held by the business, as well as advancing an ever deeper scientific understanding of Quorn mycoprotein and its contemporary role in assuring a sustainable food future.

Tim is also a keen exercise enthusiast committed to the possibilities of healthy ageing.

Tim is a PhD graduate of the Food and Biosciences faculty of the University of Reading and has held innovation roles in UK government food research, Kraft General Foods, APV, RHM, AstraZeneca and Premier Foods.

He designs and directs fast-paced and profitable scientific research and innovation through high-performing teams.

Tim has been instrumental in helping to establish Quorn Foods as the world’s leading sustainable protein business.

Carlotte Lucas, Corporate Engagement Manager, Good Food Institute

Carlotte supports the food industry to make delicious and affordable plant-based meat available across Europe, and prepare the sector for the arrival of cultivated meat.

Carlotte leads the Good Food Institute‘s corporate engagement work, connecting with companies and investors across Europe to encourage investment and innovation in sustainable proteins.

She is based in Amsterdam, Netherlands, and her background is in change management consultancy with Deloitte, supporting companies and stakeholders through large-scale transformations.

Share this episode:

Carlotte Lucas

Contributor

Corporate Engagement Manager, Good Food Institute

In the 21st Century, we're looking at problems like climate change and public health. I think fermentation can address many of these challenges.

Carlotte Lucas

Dr Tim Finnigan

Contributor

Chief Scientific Officer, Quorn Foods

The single biggest question that agri-food faces is how do we change the way we eat to assure a sustainable future? Fermentation is under exploited.

Dr Tim Finnigan