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553: Is fermentation the secret weapon in a shifting food landscape?

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Manage episode 476902297 series 2501324
Content provided by Table Talk and Food Matters Live. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Table Talk and Food Matters Live or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.
As the food and drink industry adapts to seemingly ever-changing market conditions, could a process with deep historical roots provide the answers to some of the most pressing modern-day challenges?
The world of food is constantly changing, whether its customer preferences, concerns about the environment, or global affairs having an impact on supply chains.
The food industry is remarkably resilient, partly because it is so good at adapting.
In this episode of the Food Matters Live podcast, made in partnership with Baking With Lesaffre and Biospringer by Lesaffre, we meet two companies with incredible histories that are leading the charge into the future.
Both companies believe, with good evidence, that part of the solution to some of the challenges on the horizon is fermentation.
We explore how they are adapting to shifting consumer demands, the role of yeast in plant-based alternatives, and why fermentation is having a resurgence.
Baking With Lesaffre and Biospringer by Lesaffre are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
Guests:
Daryl Smith, Business Manager UK & Ireland, Biospringer by Lesaffre
Roy Parton, Commercial Director, Baking With Lesaffre, UK & Ireland
  continue reading

562 episodes

Artwork
iconShare
 
Manage episode 476902297 series 2501324
Content provided by Table Talk and Food Matters Live. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Table Talk and Food Matters Live or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.
As the food and drink industry adapts to seemingly ever-changing market conditions, could a process with deep historical roots provide the answers to some of the most pressing modern-day challenges?
The world of food is constantly changing, whether its customer preferences, concerns about the environment, or global affairs having an impact on supply chains.
The food industry is remarkably resilient, partly because it is so good at adapting.
In this episode of the Food Matters Live podcast, made in partnership with Baking With Lesaffre and Biospringer by Lesaffre, we meet two companies with incredible histories that are leading the charge into the future.
Both companies believe, with good evidence, that part of the solution to some of the challenges on the horizon is fermentation.
We explore how they are adapting to shifting consumer demands, the role of yeast in plant-based alternatives, and why fermentation is having a resurgence.
Baking With Lesaffre and Biospringer by Lesaffre are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
Guests:
Daryl Smith, Business Manager UK & Ireland, Biospringer by Lesaffre
Roy Parton, Commercial Director, Baking With Lesaffre, UK & Ireland
  continue reading

562 episodes

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