Fermentation—the use of fungi, bacteria, mycelium, microalgae, and
other microbes as a bioproduction platform—has a long history in food
production. We wouldn’t have things like beer, kimchi, or sourdough
bread without it. Today, fermentation is emerging as both a key
alternative protein platform in its own right and an enabler for
plant-based and cultivated meat, eggs, and dairy.
This report dives into the primary ways fermentation is used in
alternative proteins, the …
