Microbial- or Precision fermentation is known to be very scalable using different microbes to economically produce ingredients at large volumes. Precision fermentation will continue to play a significant role in the production of next generation food ingredients and supporting ingredients such as growth factors, enzymes, preservatives and peptides.
Precision Fermentation – a bio-based route to alternative protein
Nutrition in industrialised countries will move away from meat and dairy consumption towards alternative sources of protein and foods. These will rely on plants, microorganisms and cell cultures. Biotechnology will be the key enabler. This is where we come in.
How is Precision Fermentation Accelerating Food Innovation?
Microbial- or precision fermentation is a technology that has been widely used in different industries for decades. It is known to be very scalable using different microbes to produce ingredients at large volumes.
Challenges of Plant Proteins in Replacing Animal Proteins
Proteins form a significant part of ingredients used in the food industry. Plant proteins are an obvious choice as substitutes to meat, egg, gelatine and milk are not easy however they do come with their challenges.