Is the fermentation the future of food production?

Cargill's vice president of global core research and development, Cordell Hardy, talks with Ian Welsh about the potential of fermentation in providing scalable solution for food ingredient production. They discuss how integrated fermentation is in our everyday lives, from zero-calorie sweeteners to plant-based materials.

We'll be continuing the conversation of food production and innovation at the 2026 Future of Food an Beverage Forum, taking place in Amsterdam and Minneapolis. Click below for full details on how to get involved: