OCTOBER 2-3-4, 2018

Quebec City Convention Centre, Canada

TONY SAVARD

Researcher, Food microbiologist and Fermentation specialist, Agriculture and Agri-Food Canada, Canada/@AAC_Canada

“Fermented foods: the Phoenix rising from the ashes.”
The popularity of fermented food is increasing and constitutes a strong market trend. What developments may be brought to a sector that takes roots so far back in history.

BIOGRAPHY

Research Scientist at Agriculture and AgriFood Canada, Food Research and Development Centre, St-Hyacinthe, Quebec, Canada. He graduated Microbiology from the University of Sherbrooke, Canada. Over the past 20 years, he has worked closely with the industry to develop starters and technologies of fermentation and conservation for the vegetables processors and the organic sector. He has also developed a unique expertise with Clostridium botulinum to validate efficiency of thermal and fermentation processes.

Responsible of multiple scientific successes, he has 3 patents and 5 commercialization licences with stakeholders as well as multiples communications and publications. He has received the Scientific Achievement Award of AAFC in 2014.

Since 2012, Dr. Savard acts as Chair of the Science Integrity Board of AAFC and Co-Chair of the Human Research Ethics Committee as well as the Chair of the Innovation Committee of Fondation Initia.

ABSTRACT

While the first fermentations date from the Sumerians, media reporters and market analysts talk about new trends. Across the diverse appellations like Functional Foods, Nutraceuticals, Probiotics, SuperFoods, Clean Foods, consumers can mark out with the notion of fermented foods. At the beginning of this century, we were talking of trends. However, what we are witnessing is a revolution with fermented foods. Science is continuously discovering health benefits and  consumers are expecting fermented foods from all horizons. Thinking of sauerkraut, pickles, kim chi, yoghourt, kefir or kombucha, food processors are getting back to those natural fermenting processes. Where will this rising of fermented food bring us? Probably back in the mist of history in agreement with the famous Hypocrate’s citation: “Let your food be your medicine”, 400 BC !

Implementing Partners

BÉNÉFIQ IS …
The international rendezvous on health ingredients that will be held from October 2 to 4, 2018, at the Quebec City Convention Centre in Canada. Anchored in Quebec City’s reputation for excellence in food and health, BENEFIQ is a must-attend event sparking synergy among scientists and industry professionals from this rapidly evolving sector.
An initiative of the Institute of Nutrition and Functional Foods (INAF)

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