Date Hour Room Track
04th October,2022 2:00 PM Room 150 Track 2

More digestible, more nutrients, probiotics…Fermented food products have become quite popular in the recent years. What are the actual links and evidence between fermented foods, microbiome and how they affect our health? What are the nutritional labels requirements on fermented foods? To what extent can fermentation play a role in promoting a sustainable food production? What are the unexplored areas of fermentation in finished foods products?

Monique Lacroix, Ph.D. - INRS // The Institute of Nutraceuticals and Functional Foods (INAF)
Damien Michelon - Toulouse White Biotechnology
Ana Pejic - Tempty Foods
Majbritt Byskov-Bridges - Alver World SA
Maria Spinetta - Sagentia Innovation