Kombucha, kefir, beer and everything in between. Fermented drinks are IN, and each year, new drinks are on the market. Drinks that, according to their producers, are good to your gut and therefore, good to your health. But how much can you say when claiming the healthiness of your product? What’s the business potential of fermented drinks – and even, is there a societal potential?
We have invited three experts to share their knowledge and deep insights into fermented drinks, gut microbiology and business.
Join this meetup if you want to get new insight, discuss and network around facts, myths and potentials of fermented drinks.
- Market potentials of fermented drinks by serial entrepreneur Tobias Emil Jensen, EtOH
- Fermented drinks, their microbial profile, do’s and don’ts when producing fermented drinks, Associate Professor Henrik Siegumfeldt, KU Food
- How can we secure a healthy gut microbiotic, can fermented drinks affect it? And how far is science now?, Anders Meyer Torp, Ph.d.-student at Food DTU
Food and drinks will be served after the talks with plenty of networking opportunities!
Tobias Emil Jensen, was the co-founder of To Øl and Brus, and is now building up his spirits business, EtOH. Tobias holds a Master of Science in Brewing Science and Technology.
Henrik Siegumfeldt, Associate Professor at KU Food in Microbiology and Fermentation has deep insight into a vast number of fields around fermentation processes.
Anders Meyer Torp, Ph.d.-student, at DTU in the Research Group for Gut, Microbes and Health. He is currently working on a Ph.d. specialized in the application of advanced delivery systems for live bacteria to the gut environment. Anders holds a Master’s degree in Biochemistry and molecular microbiology from University of Copenhagen.