Amerex explores the role of fermentation in the food of the future at AINIA

The 5th ‘Food of the Future’ Conference, organised by AINIA on 29 September in Valencia, brought together experts and companies from the agri-food sector to analyse the industry’s main challenges and opportunities. The conference addressed topics such as biotechnology, fermentation, the development of healthy foods, artificial intelligence and the circular economy, as well as presenting success stories and encouraging the exchange of experiences amongst professionals.

As a sponsor of the event, Amerex Ingredientes took part in this edition through Alejandro Rodríguez, the company’s technical director, who spoke at the success stories session with a presentation entitled ‘Fermentation for the Food of the Future’, in which he demonstrated how fermentation can help improve food safety, extend shelf life and maintain food quality, thereby contributing to what is now known as FOOD SECURITY.

Through eight practical case studies, he addressed applications for controlling microorganisms such as Listeria monocytogenes and Salmonella, validated by challenge studies; the prevention of spoilage in products such as guacamole or hummus; the achievement of a more ‘homemade’ organoleptic profile; and the development of natural alternatives to certain conventional preservation solutions, such as nitrites and other additives.

The presentation highlighted the potential of fermentation to address current and future challenges facing the food industry, as well as the importance of applied research and collaboration with technology centres to develop solutions tailored to the sector’s needs.

We at Amerex would like to thank AINIA for organising this event and for the opportunity to share our experience in developing protective starter cultures for more natural and safer food preservation.

Below are some photos from the event:

 

Images courtesy of AINIA