28 Nov Rabobank-Keep Food Simple Workshop on Fermentation Technology
Datum en tijd
Tijd: Hele dag uur
On November 28th 2016 Keep Food Simple and Rabobank organized a workshop to explore the potential of Fermentation Technology for new products or improvements to existing ones.
Prof Eddy Smid (Wageningen UR) highlighted the enormous opportunities for traditional foods as well as for newer ones. The underlying principle is that micro-organisms convert raw materials into food products in a single step. Scientific developments pave the way for new applications such as increasing the nutritional value (e.g. proteins, vitamins), reducing high caloric components which do not contribute to the nutritional value and improving the taste (e.g. debittering of raw materials).
Anne van Rijsingen (Proverka) summarized the Dutch landscape of plant crops and reviewed the potential of Fermentation- Technology for innovative, healthy and sustainable products.
In round table discussions opportunities for concrete projects were discussed with emphasis on improvements for existing products, better utilizing raw materials and creating entirely new products.
Bas Cloo (Dutch Cuisine) presented a number of fermented products as appetizers that led to a delightful finale of the workshop.
Keep Food Simple and RABO received very positive feedback. Promising areas have been identified and will be taken further as concrete projects. Further information can be obtained through Keep Food Simple (see our contact page).