Biomanufacturing has the potential to affect one third of global manufacturing, accounting for approximately $30 trillion. One aspect of this movement is the integration of fermentation and enzyme catalysis into manufacturing processes to access a wide range of existing and novel ingredients for the food and beverage industry. This presentation will go into the basics of fermentation and enzyme catalysis followed by exploring several classes of ingredients including bio-replacements of current cultivated or petroleum derived ingredients, novel ingredients only accessible through biomanufacturing, and examples of natural color biomanufacturing. Finally, the problems in this industry will be highlighted as well as the work of companies fixing several of these problems will be addressed.

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Gerri Cristantiello -