Fermented foods have a long history among different cultures and are consumed in every country worldwide. Fermented foods with health-promoting properties are now seen as a tool in health and wellness management including digestive health. The purpose of this symposium is to scope the latest developments in fermented functional foods, highlighting benefits and identifying technology gaps and opportunities.

1. Ifendu Nnanna, PhD., CFS
Kellogg Company
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Trends in Global Fermented Foods.

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