Food Technology Magazine | Applied Science
Peak Protein: Ancient Wisdom, Modern Science
In the first article in a two-part series, the author explores how traditional and biomass fermentation processes have and continue to evolve through the advancement of science to provide traditional and unique proteins and ingredients.
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Fermentation is one of the oldest forms of food preservation, and fermented foods are some of the oldest and most important foods that add value, nutrition, unique flavors and textures, and stability to raw agricultural products. Compared to conventional farming, the production of fermented products requires reduced land, generates fewer greenhouse gas emissions, and consumes less water (Stewart June 2024).
Fermentation intersects several major food trends. It’s a process that is natural, s…
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