Precision fermentation’s capacity craze: Have we lost the plot?

Blake Byrne
Contributor



Blake Byrne is building a stealth mode biomanufacturing startup. A recent graduate of the University of Cambridge, he previously served on the Good Food Institute's Science & Technology team.


Using microbial organisms like yeast and fungi as cell factories to produce animal proteins, Pat Brown and his early team at Impossible Foods kicked off the modern precision fermentation industry.
Within a few years, Clara Foods, Geltor, and Perfect Day were using the technique to produce a variety of egg, dairy, and collagen ingredients.

リンク元