The science of next-gen ingredients: fermentation, formulation and function

Discover how fermentation-driven innovation and advanced formulation science are shaping the next generation of functional food ingredients, with insights from leading R&D and applications experts.

Attendees will learn practical ways to use fermentation-derived ingredients while optimising flavour, functionality and stability. The panel will explore emerging trends, strategies for clean-label formulations, and tips for navigating the complexity of bio-crafted ingredients while meeting quality and sustainability goals.

Key learning points: 

• Fermentation as a driver of next-generation ingredient innovation
  • new sensory, functional, and nutritional possibilities
• Understanding ingredient performance through analytical and sensory science
  • The role of advanced characterisation techniques in assessing flavour, stability, functionality and batch consistency, and how data improves formulation decisions for complex and novel ingredients.
• Applying fermentation-derived ingredients in real-world formulations
  • practical tips for yeast extracts, bio-crafted ingredients, and clean-label solutions

Presenter: TBA