Advancing bio-based innovations in the food industry: Focus on fermentation

This hybrid workshop will take place in Brussels. You can choose to attend in person or participate online by following on Webex. Please note that registration is mandatory for both options.

The workshop will focus on the industrial applications of fermentation technologies by highlighting SMEs that are using biomass, precision and gas fermentation. Their innovative technologies will be presented, along with ways to promote scaling up production. These presentations will be followed by a Q&A session. 

After these industry insights, a panel of experts will discuss topics such as research and innovation, infrastructure, the role of farmers, public acceptance, market development, and profitability and pricing. In addition to the fermentation types presented at the beginning of the workshop, micro fermentation will be discussed.

The regulatory framework will be addressed separately in the context of a dedicated study, as announced in March 2024 in the European Commission's communication on boosting biotechnology and biomanufacturing.

Finally, an open discussion will take place, allowing all workshop participants to share their views, based on questions that will be shared in advance. The main objective of the workshop will be to identify the key challenges and opportunities for food production enabled by modern fermentation techniques in Europe.

To participate, please register by 4 November.

Background

On 20 March 2024, the Commission presented the above-mentioned communication on biotechnology and biomanufacturing in the EU. Biotechnology and biomanufacturing have the potential to revolutionise many sectors, including the food industry.

The ancient food processing method of fermentation, which has traditionally been used to produce products like bread and yoghurt with the help of microbes, has found new relevance thanks to advancements in biotechnology. 

In particular, biomass fermentation, precision fermentation and gas fermentation have the potential to contribute to sustainable food production. 

Biomass fermentation employs microbes to transform organic materials into food. Precision fermentation is the production of specific target molecules through microbes. Gas fermentation can be used to turn industrial gases into food ingredients.

Contact

GROW-FOOD@ec.europa.eu