Precision Fermentation

Traditional fermentation has been used for decades to produce ingredients like soy sauce, citric and lactic acid, and erythritol. Precision fermentation is an evolution of this process, using an engineered yeast, bacteria, or fungi to ferment substrates, resulting in desired ingredients, like proteins, flavors, bioactives, or sweeteners. This can often be more eco-friendly as it can potentially reduce the need for land, water, and even animals.

Most recently, Unilever&rsquo…

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About the Author

Linda Milo Ohr, contributing editor, is a food scientist and writer based in Highlands Ranch, Colo. ([email protected]).