As one of the oldest known sciences, fermentation technologies have played a large part in feeding the global population for thousands of years. More recently, fermentation has gained renewed interest from industry and consumers alike as one of the world’s leading technologies to address issues regarding food sustainability and security. The link between fermented foods and gut/overall health and wellness, and the potential to improve the quantity and quality of plant based proteins and starches through fermentation, are two of the major factors driving this renewed focus.
Western Canada, in general, is lagging behind in its capabilities to address the growing demand in both technology and capacity in fermentation even though the region is positioned as a global ingredient supplier of plant based proteins with a strong focus on ingredient purification/fractionation. This is why in Saskatchewan we are investing in building a fermentation ecosystem through research, ecosystem mapping, increased capabilities and technologies. Join the Fermentation Trends & Opportunities —Current & Future Industry Outlook webinar to gain insight from industry experts on fermentation technologies and to meet the partners who are leading the way to advancing fermentation processing in Western Canada.
Liz Specht, Ph.D.
VICE PRESIDENT, SCIENCE AND TECHNOLOGY
Liz Specht oversees GFI’s Science and Technology department to build a roadmap for accelerating alternative protein research while empowering scientists to execute on this vision.
GFI is pleased to partner with Climate Action for the Agri-Food Systems Summit, returning to COP28 in technical collaboration with the UN Food and Agriculture Organization. Convening 400 global stakeholders…
Are you interested in working in alternative protein? Join SciTech academic community coordinator, Asia Sheehab, to learn more about pursuing an academic or industry career in this rapidly growing field.
The Business of Alt Protein: Opportunities and nutritional considerations for alternative protein products
Join GFI and nutrition experts from dsm-firmenich, an ingredient and solution supplier for the food and beverage industry, for a seminar focused on nutritional considerations for alternative protein product development…
Learn how Dr. Abbott and her team are 3D printing adipocytes into the intramuscular space to improve the flavor and texture of cultivated meat products.
Reimagining meat: Career pathways for food and nutrition scientists in the alternative protein field
The IAFNS Innovation Showcase will feature a session describing career pathways for food and nutrition scientists in the alternative protein field.
Attend the summit with GFI’s Adam Leman, Ph.D., for an in-depth exploration of the latest technical and commercial insights in the fermentation industry.