Symposium
Fermentation, the solution to creating added value to (protein-rich) side streams
Get insight into the latest developments within the B-Twelve Insight project and on novel opportunities for creating added value using fermentation of (protein-rich) side streams.
In this symposium you will see the possibilities of creating added value using fermentation and various substrates. You also get the latest developments within the B-Twelve Insight project which aims at the development of new plant-based meat analogues by the use of fermentation, with specific focus on the in situ production of meat associated vitamins and meat-like flavours.
The relevance of vitamin B12
Vitamin B12 is only found in animal-based products. Consumers that wish to consume less or no animal-based products rely on added vitamin B12, which does not always come from a natural source. A natural way to enrich plant-based products with vitamin B12 is thus very appealing to consumers that have a plant-based diet.
Target audience
The symposium is relevant to the food industry and governmental organizations and mainly targeted towards research and development as well as product and process development.
The program
The program will last about 2 hours and will consist of:
| 10.00 - 10.10 | Welcome and introduction by Jacqueline Berghout, researcher Food Processing Technology |
| 10.10 - 10.25 | ‘Tinder for microbes’ – possibilities with fermentation by Eddy Smid, professor of Food Microbiology |
| 10.25 - 10.30 | Introduction to the B-Twelve Insight project by Jacqueline Berghout |
| 10.30 - 10.55 | Vitamin B12 enrichment through fermentation of protein-rich plant-based substrates by Hermien van Bokhorst-van de Veen, researcher Applied Food Microbiology with contributions of the participating companies |
| 10.55 - 11.10 | Fermented food, novel or not?: a guidance tree through EU regulation by Masja Nierop Groot, senior researcher and expertise leader Applied Food Microbiology |
| 11.10 - 11.20 | Coffee break |
| 11.20 - 11.35 | Vitamin B12 enrichment of lupin tempeh by Judith Wolkers-Rooijackers, research assistant Food Microbiology |
| 11.35 - 11.45 | A spice of what else is possible with fermentation: technologies and functionalities by Marjon Navarro, business development manager foods |
| 11.45 - 12.00 | Wrap up including poll questions by Jacqueline Berghout |
This symposium is part of the PPP B-Twelve Insight project, a collaboration between De Hobbit, Duynie Group, Givaudan, the Vegetarian Butcher and Wageningen University and Research.