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Most of us have a variety of fermented food products in our kitchen: you can’t make tofu, chocolate, vinegar or bread without agreeable microorganisms that can be produced at scale.
Today, precision fermentation is innovating the alternative protein industry as food tech startups find the best methods for brewing eggs, dairy, meat and seafood in bioreactors that taste like “the real thing” — and are priced similarly.
According to The Good Food Institute, a nonprofit that studies alternative proteins, fermentation startups received $290 million out of the $911 million investor

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