Fermentation Webinar Series

As one of the oldest known sciences, fermentation technologies have played a large part in feeding the global population for thousands of years. More recently, fermentation has gained renewed interest from industry and consumers alike as one of the world’s leading technologies to address issues regarding food sustainability and security. The link between fermented foods and gut/overall health and wellness, and the potential to improve the quantity and quality of plant based proteins and starches through fermentation, are two of the major factors driving this renewed focus. Western Canada, in general, is lagging behind in its capabilities to address the growing demand in both technology and capacity in fermentation even though the region is positioned as a global ingredient supplier of plant based proteins with a strong focus on ingredient purification/fractionation. This is why in Saskatchewan we are investing in building a fermentation ecosystem through research, ecosystem mapping, increased capabilities and technologies. 

At the conclusion of our Canada’s Fermentation Ecosystem, a report was developed and is available to the public upon request. This report was prepared by Garven & Associates.  Please fill out this form to obtain your copy.