Leaders in the biotechnology industry are calling fermentation “Agricultural 2.0.” As consumers continue to seek alternative protein and dairy options, more biotech companies are using fermentation to produce alt-proteins. Ricky Cassini, co-founder and CEO of natural food colourant start-up Michroma, says: “The fermentation space is thriving and there is a lot of progress around this technology.”
Here are three expected developments in fermentation processing this year:
- More dairy-free cheese products will enter the market.
- Price points for alternative proteins will drop as more players enter the market.
- Regulatory issues and naming conventions will gain in significance.
Read more (Food Navigator)