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The evolution of fermentation – video

Article-The evolution of fermentation – video

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Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman sat down with us to chat about all things fermentation, from capabilities to cost. Leman highlighted how advantageous biomass and precision fermentation are, and what companies are doing to strengthen these technologies and subsequently drive the cost down.

In this final video of a two-part series, Food & Beverage Insider Associate Editor Heather Carter and Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman discussed the costs and advantages associated with high-tech fermentation technologies—biomass and precision—which companies are using in various ways to create animal-free, alt-protein sources.

Leman said one of the things industry and GFI are doing is “building out the scale that’s required to drive cost down” so these technologies are easily accessible, and more importantly, affordable for F&B companies across the board.

Missed the first video? Check it out here.

Enjoying what you’re watching? Read more related content in the Wild about fermentation: Dynamic variables to consider – digital magazine.

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in B2B publishing for nearly a decade, covering a variety of topics, from tile to bedding to food & beverage products. Reach her at [email protected].

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