This is one of the clearest overviews I’ve read of the various fermentation techniques companies are utilizing. I work in the plant-based space, which has begun to overlap with the cultured meat and precision fermentation spaces. Getting a better understanding of these things helps me visualize where the movement is and where it’s going. Thanks for writing this!
This is one of the clearest overviews I’ve read of the various fermentation techniques companies are utilizing. I work in the plant-based space, which has begun to overlap with the cultured meat and precision fermentation spaces. Getting a better understanding of these things helps me visualize where the movement is and where it’s going. Thanks for writing this!