The future of novel food processing

Alternative proteins - plant-based, fermentation-derived, or cultivated – are advancing on the food scene with unprecedented speed. 

Opportunities abound, and the pace of innovation increases by the hour. Discover efficient strategies for scaling up and best practices for achieving resource-efficient and hygienic production that improves yield and profitability.  

Industry experts from Alfa Laval will share knowhow, cases and examples from various applications, emphasizing the opportunities to co-create new production processes.

Drawing on real-life examples and cases, we will demonstrate the comprehensive benefits of optimized and sustainable processes and equipment.

About the speaker(s):

Frederic Liot, Global Industry Manager, Food Technology

Per-Åke Olsson, Manager, Industry Management

Amina Dzanic, Food trend specialist

Who will benefit from this webinar:

Professionals working with production of next generation food with special focus on plant-based, fermentation-derived and cultivated proteins.