Highlights: #167 – Seren Kell on the research gaps holding back alternative proteins from mass adoption
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Fermentation for Enhanced Taste in Alternative Proteins
This chapter explores the application of traditional fermentation techniques to improve the taste of plant-based ingredients for alternative proteins, highlighting companies like Foodick and mycotechnology. It also introduces biomass fermentation and precision fermentation for specific ingredients like heme for plant-based burgers and animal-free dairy products.
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