In this video, Food & Beverage Insider Associate Editor Heather Carter chatted with Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman about the three types of fermentation—traditional, biomass and precision—and how they’re being utilized by companies all over the world to create innovative alt-protein options.
“Some people are starting to realize there are better ways to use our resources,” Leman explained.
Enjoying what you’re watching? Read more related content from Leman and other professionals in the industry 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].