Video: Fermentation’s role in the future of food and beverage (Food ingredients North America)

Unlock the future of food, with a deep dive into ancient influence. Discover in this video how time-tested fermentation techniques like biomass and modern precision methods are revolutionizing meat and dairy alternatives, flavoring agents and more.

Price: $59

Fermented ingredient discussed during SupplySide West 2023

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At a Glance

  • How precision fermentation and biomass fermentation are being used and their greater impact on food and beverage products.
  • The role fermentation will play in the growth of the food and beverage market.  
  • The differences and utility of the three types of fermentation.  

Fermentation technology has ancient roots, but its contemporary applications are numerous and growing. Beyond what’s considered traditional fermentation — which helps create products like kimchi and kombucha — other types are being used to create alt-dairy and alt-meat products. Professional organizations are actively helping educate on these technologies to bring greater awareness and spark innovation in our industry. Learn more about why all types of fermentation matter and how they’re being used to craft groundbreaking fermented foods and beverages.   


Watch this video to learn more about:   

  • The differences and utility of the three types of fermentation.   

  • How precision fermentation and biomass fermentation are being used and their greater impact on food and beverage products.   

  • The role fermentation will play in the growth of the food and beverage market.   

  • Burgeoning technologies implementing fermentation.   


0:00:00-0:03:00 – Introduction   

0:03:00-0:19:00 – Market data and consumer research on fermentation and marketplace acceptance: Will Cowling, marketing manager, FMCG Gurus    

0:19:00-0:40:00 – Types of fermentation, their position in industry transformation, and new technologies: Adam Leman, lead scientist, GFI   

0:40:00-1:02:00 – Development of nondairy protein replacement, precision fermentation opportunities/challenges: Ty Wagoner, senior scientist, Perfect Day   

1:02:00-1:26:00 – Precision and biomass fermentation, ingredient formulation and sustainability: Monica Bhatia, clinical associate professor, EQUII   

1:26:00-1:45:00 – Mycoprotein creation using precision fermentation, its sustainable attributes and use in F&B products: Doni Curkendall, EVP, The Better Meat Co.   

1:45:00-2:27:00 – Panel discussion with all speakers moderated by Sandy Almendarez and Audarshia Townsend

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About the Author(s)

Audarshia Townsend

Content Director, Food & Beverage Insider, Informa Markets

A lifelong Chicagoan, Audarshia Townsend is an award-winning, veteran food and beverage journalist who serves as the content director for the Food & Beverage Insider brand. She is Informa Markets' 2024 "Star Storyteller" winner. Her experience as a visionary editor and writer spans 30 years, with an emphasis in print and digital magazines. Audarshia's professional passion is to champion and amplify underserved business communities. Some of her most recent content includes her review of 2023's F&B trends, the future of food science careers, an interview with culinary star Padma Lakshmi, and Pescavore's sustainable ahi tuna jerky strips. She also appears regularly on local and national media outlets to discuss food and beverage trends, most notably FOX-32 Chicago, WGN-TV, WXRT-FM, NPR-Chicago and the Travel Channel. She is often called on to serve as a judge for prestigious food, beverage and restaurant awards, including the James Beard Foundation, NEXTY Awards and Black Women in Food. She continues to write for Chicago magazine, and previously she has written for the likes of the Chicago Tribune, Eater Chicago, Esquire, Essence, Los Angeles Times, Playboy, Time Out Global and World’s Best Bars. With food and beverage being her longtime, chosen beat in media, she has created content for a number of prestigious brands such as AOL, Google, Lawry’s Seasoned Salt, Lexus, MasterCard, Markon Cooperative Inc., Miller Brewing Co., Resy and Simplot Foods.

To date, Audarshia has guest lectured at the following higher-education institutions: Columbia College Chicago and Loyola University Chicago for undergraduate journalism students; Northwestern University for graduate journalism students; and Illinois Institute of Technology (IIT) for undergraduate, graduate and PhD food science students. She also mentors aspiring young writers and journalists whenever she can. Email her at [email protected] and also connect with her on LinkedIn.

Sandy Almendarez

VP of Content, Informa


• Well-known subject matter expert within the health & nutrition industry with more than 15 years’ experience reporting on natural products.

• She cares a lot about how healthy products are made, where their ingredients are sourced and how they affect human health.

• She knows that it’s the people behind the businesses — their motivations, feelings and emotions — drive industry growth, so that’s where she looks for content opportunities.

Sandy Almendarez is VP of Content for SupplySide and an award-winning journalist. She oversees the editorial and content marketing teams for the B2B media brands Natural Products Insider and Food and Beverage Insider, the education programming for the health and nutrition trade shows SupplySide East and SupplySide West, and community engagement across the SupplySide portfolio. She is a seasoned content strategist with a passion for health, good nutrition, sustainability and inclusion. With over 15 years of experience in the health and nutrition industry, Sandy brings a wealth of knowledge to her role as a content-focused business leader. With specialization in topics ranging from product development to content engagement, creative marketing and c-suite decision making, her work is known for its engaging style and its relevance for business leaders in the health and nutrition industry.

In her free time, Sandy loves running, drinking hot tea and watching her two kids grow up. She brews her own “Sandbucha” homemade kombucha; she’s happy to share if you’re ever in Phoenix!


Speaker credentials

Resides in

  • Phoenix, AZ


  • Arizona State University


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