The benefits of fermentation have been scientifically proven, and biomass and precision fermentation are advancing at a fast pace. What are the latest advancements in biomass and precision fermentation, and how are these techniques being applied to create new food products? What are the impacts on taste, texture, and nutritional content? How are products based on these processes perceived by consumers? What are the regulatory challenges associated with using genetically engineered microorganisms in food production?

Moderator: Martin Ham, Business Development Manager, NIZO