During the virtual tour entitled Future of Nutrition: Enzymes, Plants, and Food, BIO IMPACT Digital delegates got a chance to walk through the renowned Novozymes and North Carolina State University's Food Innovation Lab.
At Novozymes, attendees got to see the full production process from fermentation to quality control.
At NC State's Food Innovation Lab, attendees learned about the cutting-edge research conducted in the labs.
The tours were followed by a brief panel with:
- Dan Jenkins, Regulatory Strategy Lead at Pairwise
- Jason Garbell, Senior Director, New Business & Alliance Management at Novozymes
- Bill Aimutis, Executive Director of North Carolina University’s Food Innovation Lab
moderated by Paul Ulanch, Executive Director of Crop Commercialization at North Carolina University Biotechnology Center
“I liken this current stage of Agriculture and Nutrition to Ag 3.0."
"Ag 1.0 was the discovery of propagating plants and domesticating animals," said Ulanach. "Ag 2.0, commonly referred to as on the green revolution, focused on calories as first steps to fighting hunger, while Ag 3.0 goes to that next level. It provides a deeper dive into what is involved in human nutrition, including plant-based proteins."
Consumers like “new” and they like a variety and access to fresh food. With new advances in ag technologies and biologicals, it's easier for new innovations to enter in the marketplace, explained Pairwise's Dan Jenkins.
On nutrition awareness by large agri-business: “We are going to see a tie in of nutrition from breeding programs to the plate. There will be unique opportunities for animal and plant breeding and processing that liberate nutrition and make foods better for everyone," said Dr. Bill Aimutis, Executive Director of North Carolina Food Innovation Lab.
"North Carolina, in particular, is in a position to be the leading state in the country as far as food and nutrition technology.”