Making fats from fermentation
5 August 2021 By Doris Prodanovic
Former CSIRO scientists Dr James Petrie and Dr Ben Leita are on a mission to make animal-free fats and oils for alternative proteins tastier. Doris Prodanovic writes. This article first appeared in the July 2021 edition of Food & Drink Business.
In May this year, the alternative protein, not-for-profit Good Food Institute said fermentation was set to become the “third technological pillar” of the alternative protein sector.
Its 2020 State of the Industry Report, Fermentation: Meat, Eggs, and Dairy provides a snapshot of developments in this under-reported part of the alternative protein industry, looking at the companies, technologies and investments driving the sector.