Fairs & Events

The Protein Brewery Hosts Fungi Ingredients Webinar Tomorrow, 23 February

Netherlands-based fermentation company The Protein Brewery, specialized in the development and production of sustainable, animal-free protein, is to host a webinar on fungi-based ingredients tomorrow, February 23rd.

Founded in 2020 by Wim de Laat, a molecular scientist with over 30 years of experience in industrial fermentation, The Protein Brewery is a founding member of the newly formed Fungi Protein Association (FPA), whose purpose is to advocate for fungi as a sustainable protein in public policy and help progress the interest of fungi producers globally.

Presenters are Sue Garfitt, CEO of The Protein Brewery; Donna Berry, journalist and industry expert; and Zal Taleyarkhan, Corporate Research Chef at Charlie Baggs Culinary Innovations. Participants can learn more about the benefits and features of fungi-based ingredients, from production to consumption, and find out what drives consumers to the better-for-you space.

Sue Garfitt & Wim de Laat ©The Protein Brewery

In a 1-hour presentation (including Q&A) the speakers will share insights about:

  • The relevance of fungi-based ingredients and why the industry should consider it for their baked goods.
  • The need for nutrition and why all big CPG companies should take ownership of exploring innovative ingredients, contributing to alleviating supply chain issues and reducing its global footprint. 
  • Explore what consumers want in baked goods and discover opportunities to develop on-trend products.    
  • First-hand experience working with fungi-based ingredients in bakery applications.

Register for free: Webinars – Global Food Forums

The event takes place February 23, 2023 – 1:00pm CST / 8:00pm CET

>> Click here to go to Cultivated X where you will see a familiar layout and a focus solely on content regarding cellular agriculture, including fermentation-enabled products, and with more granular categories.

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