Afineur leveraged its fermentation platform to develop what may be the best plant-based protein, not only in terms of nutritional and taste profile, but also for its sustainability. At the center of this product is a high-quality by-product from one of the most common food process. Afineur is using its fermentation technology to naturally unlock and recover the left over proteins in this raw material and to elevate its taste and nutritional profile.

Location United States
Camille Delebecque, Sophie Deterre

Event Partners

Bridge2Food logo
ICBM logo
future food-tech logo
cultured meat symposium
Reformulate logo
Sustainable Foods Conference logo