The V Frum Chronic protein and alternative protein shake will provide an experience like never before in Spain

Fermentation is one of the methods that gives the best results for the development of alternative proteins. A technology that has served to advance an ever-growing industry, such as the chronic isotope industry, and positions itself as a new form of consumption that is gaining popularity among consumers and producers alike.

To see what’s next in the industry, Chronic and Alternative Protein V Frum will focus on mushroom pie and how fermentation is helping companies around the world innovate in the field. And it will do this in a theoretical and practical way, because it will bring together global companies that will present their success stories and explain what the coming years hold for us.

To properly present all these companies, the Chronic Protein Frum and Alternative V Frum were divided into four blocks: New sources of protein in Europe, liquid fermentation, solid fermentation and micro fermentation.

Each block contains speakers that make up an exceptional panel. The first of them will be inaugurated by Esteve Espua, CEO of Esteban Espua and President of the INNOVACC Group, who will speak on the wave of alternative proteins: changes, challenges and opportunities for the sector

Agrifood. This is followed by Carlotte Lucas, Corporate Director at The Good Food Institute Europe, who will focus on what’s going on? in the protein sector. Next, he will take over the role of Sarah Boufer-i-Seed, Head of the Jobs and Food Safety Program at IRTA, who will address the nutrition and food safety challenges associated with alternative proteins. To close the block, Estefana Noriega, Scientific Officer at the European Food Safety Authority (EFSA) will explain the authority’s role in the scientific assessment of risks associated with new foods.

After a coffee break, it’s time to focus on liquid fermentation and for this purpose, Chronic and Alternative V Frum Protein will feature the success stories of Wilco Meijer, Head of Science and Technology at Quorn Foods, and Bosco Imparanza, CEO & Co-Founder of MOA Foodtech. Solid Fermentation will star Pablo Sanchez Rey, COO and co-founder of INNOMY, and Daria Feldman, chief technology officer and co-founder of Kinoko-Tech.

At lunchtime, attendees will be able to sample a variety of products offered by event sponsors, such as food developed by QUORN Foods.

In the afternoon, Raquel Salvador, Scientist at Impossible Foods, will talk about how the American giant has implemented Precision Fermentation to become a global leader in alternative proteins.

For example, the company character He will be present at the event with a truck where it will be possible to see the new mobile pilot plant of Hypericol, which has developed an innovative gene-based packaging solution that will revolutionize the production of vegan sausages. In addition, it will also showcase its brand Ynsect – its first line of functional insect-based ingredients – and a new range of natural colors and flavors.

Other exhibitors like alipharma They will also make the event a unique experience, as they will offer visitors a taste of their hot dogs. company CleantechIn the meantime, it allows for hand washing in its innovative system – which kills pathogens in just 12 seconds – and Vibrofloor Walk on a sample of their floors for the food industry.