logo
  • Website will open in 
    10
     seconds

Could volcanic microbes hold the key to future plant-based protein?

Start-up’s novel fermentation technology could be commercialized in 12 to 18 months following high-profile investment

Related Articles

FormattedPicture

FOOD INGREDIENTS NEWS

The agri-food sector is spearheading a “master plan” to accelerate the protein transition in the country and beyond. Their initiative is centered on ensuring... Read More

FormattedPicture

FOOD RESEARCH

A GEA-commissioned survey of 1,000 chefs in eleven countries has revealed the confidence of professional cooks in alternative proteins. Forty-three percent believe that... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

For the first time in history, scientists have genetically engineered a hen that lays eggs from which only female chicks hatch. The “Golda hen” was bred from... Read More

FormattedPicture

BUSINESS NEWS

At the Free From Functional Foods Expo in Amsterdam, The Netherlands, earlier this week, Danish-based Økolyst showcased its biodynamic products, including its... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

Innovative launches of seafood and meat replacement solutions as well as new flavor concepts and functional health ingredients, will be among the highlights at the... Read More

trans