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Filtration for Fermentation of Plant-Based Protein

Presented by Scott Grimes, Technical Specialist North America, and Dominik Michel, Technical Specialist Europe

Key to the production of plant-based protein and meat alternatives is an effective fermentation process. This includes any compressed air, technical gas, or liquid required for fermentation that needs to be filtered to a sterile level.

Key Learning Objectives:

  • The growing demand and variety of plant-based protein products
  • The fermentation processes involved in producing plant-based proteins
  • Common bacterial risks and how to protect against contamination
  • The proper filtration techniques for air, gas and liquid used in the fermentation process

 

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Industry — Submarket

Alternative Foods & Proteins

With protein alternatives and plant-based foods growing in popularity, manufacturers are exploring new formulations and engineering new processes. Effective filtration management is a critical step in moving from research and development to successful commercial production.

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