Webinar – Fermented Foods: Stacking Up the Science

Published on: Apr 1 2020

KHNI Fermented Foods Webinar

This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.0 CH for their participation in this program. For more information, please visit ift.org/certification or email ifscc@ift.org.

Fermented foods have appeared on countless food and nutrition trends lists this year, seemingly rocketing to a top industry priority in a very short period of time. We’re seeing the word ‘fermented’ find its way into all aspects of food and beverages, not just cultured foods or probiotics.

When a trend grows this quickly, confusion and misinformation can often grow with it, making it hard to understand the best way to navigate this space.

In this webinar, our experts answer some of the biggest questions created in the wake of the rapidly growing fermented food trend.

How are fermented foods unique?

Did you know that “fermentation” has multiple definitions, but food fermentations have a very specific meaning and intent? Learn the science of how fermented foods are made, why fermentation is used, and the expert consensus on how to define and talk about fermented foods.

What do people believe about fermented foods?

We review how perceptions about fermented foods are driving changes in the market, including:

  • Foundational shifts in the industry landscape
  • Consumer beliefs about the health benefits of fermented foods
  • How fermentation technology is being used for taste

What do we really know, and what can we expect in the near future?

Trends often get ahead of science and regulations, so we review the state of the science on fermented foods, existing and upcoming research on health benefits, and more to help you feel confident in your understanding of what fermented foods can really do.

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Our experts

Maria Marco, PhDMaria Marco, PhD, Professor of Food Science and Technology, University of California-Davis

Professor Marco is investigating the microorganisms in foods and intestinal ecosystems. Her research emphasizes lactic acid bacteria and the contributions of these bacteria to the production of fermented foods and beverages and to human health and well-being. Dr. Marco and her team use approaches in systems biology, genetics, and ecology to study the common and unique properties of individual strains as well as the functional capacities of food and gut microbiomes.

Emma Cahill, MSc

Emma Cahill, MSc, Senior Manager, Food Protection & Fermentation, Kerry Taste & Nutrition

Emma Cahill is a Senior Manager leading Strategy and Marketing for Kerry’s global Food Protection & Fermentation and Fleischmann’s Vinegar Company businesses. She has been with Kerry for three years working in Ireland and the US. Emma has a BSc in Agricultural Science and an MSc in International Marketing Practice, both from University College Dublin. Prior to Kerry, Emma has held roles in the sports medical industry based in London and promoting Irish food and beverage companies in France through Bord Bia – The Irish Food Board.

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