The science of next-gen ingredients: fermentation, formulation and function
Discover how fermentation-driven innovation and advanced formulation science are shaping the next generation of functional food ingredients, with insights from leading R&D and applications experts.
Attendees will learn practical ways to use fermentation-derived ingredients while optimising flavour, functionality and stability. The panel will explore emerging trends, strategies for clean-label formulations and tips for navigating the complexity of bio-crafted ingredients while meeting quality and sustainability goals.
Key learning points:
Fermentation as a driver of next-generation ingredient innovation
New sensory, functional and nutritional possibilities.
Understanding ingredient performance through analytical and sensory science
The role of advanced characterisation techniques in assessing flavour, stability, functionality and batch consistency, and how data improves formulation decisions for complex and novel ingredients.
Applying fermentation-derived ingredients in real-world formulations
Practical tips for yeast extracts, bio-crafted ingredients and clean-label solutions.
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OUR SPEAKERS
Professor William Chen at Nanyang Technological University
William Chen is the Michael Fam Endowed Professor and Director of Food Science & Technology Programme at Nanyang Technological University Singapore. He is concurrently Director of Singapore Future Ready Food Safety Hub (FRESH). He is also Director of Singapore Agri-food Innovation Lab (SAIL).
Professor Chen is active in securing and leading large competitive research grants from major government agencies as well as leading international food companies. Findings from his food research have been published in npj Science of Food, EMBO Reports, Trends in Food Science & Technology, Comprehensive Reviews in Food Science & Food Safety, Critical Reviews in Food Science and Nutrition, Current Opinion in Food Science, Food Chemistry, Journal of Functional Foods, Journal of Agricultural and Food Chemistry, among others.
His food technology innovations have been extensively attracting global attention, and a number of these innovations have been translated into consumer products. His views on food tech innovations, food safety and food security have been regularly covered by major local and international media outlets (Asahi Shimbun, AFP, BBC, Bloomberg News, CGTN, CNBC, CNN, Los Angeles Times, Mainishi Shimbun, People’s Daily, The Washington Post, and The Wall Street Journal). He is also consultant to overseas universities, Singapore government agencies (ESG, NEA, and SFA), food industry, and international organizations (ADB, FAO, WEF, WHO among others).
Katia Merten-Lentz, Founder and Managing Partner of Food Law Science & Partners
Katia Merten-Lentz is the Founder and Managing Partner of the law firm Food Law Science & Partners. For more than 25 years, she has been a leading lawyer in European food and feed law. She is ranked first tier in the category Agro/Food — Europe-wide by Chambers and The Legal 500, and was nominated Best Food Lawyer by the European Legal Awards in 2024.
Her practice also extends to agri-tech/food-tech and environmental law.
She is one of the few lawyers assisting clients end to end in the food and feed sector, including obtaining European authorisations for new additives, enzymes, and novel foods, and advising on related matters ranging from marketing (labelling and claims) to the management of food crises.
Her main focus is innovation, supported by strong in-house scientific expertise. She is therefore regularly asked to mentor start-ups and participates in incubator programmes.
She holds degrees in EU competition law and corporate/business law, and speaks fluent French and English.
Dr. Ramkumar Nair, Founder and CEO of SMAQO
Dr Ramkumar Nair is a Sweden-based biotechnology researcher and entrepreneur, best known as the founder of Mycorena AB, a food-tech company pioneering the development of sustainable fungi-based mycoprotein ingredients. Building on his scientific background, he founded Mycorena in 2017 to commercialise mycoprotein technology and led the development of Promyc, a low-impact alternative protein now used by global food companies.
Under his leadership, Mycorena has secured major investments, scaled industrial production in Sweden, and formed strategic collaborations with leading industry partners, positioning the company as a key player in the alternative protein and circular-economy space.
In addition to his entrepreneurial work, Dr Nair has published numerous scientific papers, serves as a start-up mentor, and is widely recognised as a prominent Indian-origin innovator in Europe. He is currently the Founder and CEO of SMAQO, Europe’s first fungi-based consumer brand, with a focus on hybrid meat–fungi products for consumer applications.
Peter Kalkowsky, Co-Founder and CEO of Shocken Foods
Peter Kalkowsky is Co-Founder and CEO of Shocken Foods, a UK-based food tech company developing next-generation plant-based meats. He leads strategy, partnerships, and commercial translation of fermentation-derived ingredients into real-world food applications. Shocken Foods is a multi award-winning producer of gourmet vegan charcuterie and pizza toppings, working at the intersection of fermentation, formulation, and clean-label innovation. Peter is also an Industry Collaborations Adviser at the Cambridge Alt Protein Project.
FAQs
Is the panel discussion free?
Yes – there is no charge to watch the panel discussion, either live or on-demand.
When will the panel discussion take place?
11 February 2026, 15:00 UK time
Can I watch it later?
The session will become available to watch on-demand shortly after the live webinar takes place.
What are the benefits of attending live?
You’ll be able to ask the speakers your questions, which will be answered live in the Q&A towards the end.
