08 Jul 2021 --- Backed by millennia of usage, fermentation has long been a traditional part of food. Now, the rise of cellular agriculture and growing demands for alternative proteins are bringing a very 21st-century flair to this space. Ahead of Kerry Health and Nutrition (KHNI)’s upcoming webinar on fermentation, Jacques Georis, global fermentation science and functional technologies R&D director at Kerry, speaks to FoodIngredientsFirst about the trajectory of this space.
