technology
biomass fermentation
Biomass fermentation leverages the rapid growth cycle and high protein content of many fungi to efficiently produce large quantities of protein.
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It all begins with a strain and a bioreactor. There, the fungi is fed a mixture of carbohydrates, oxygen, and nutrients, and grows for 4- 5 days until it is ready for harvest.
Once the microorganism has grown a matrix of mycelium in the bioreactor, the product is separated, cooked, and dried. The final product is a mass of protein-rich, filamentous mycelium, ready to be shaped and flavored for a wide variety of applications.
precision fermentation
Precision fermentation is an advanced and groundbreaking technology that enables our
scientists to create cheese without cows, eggs without chickens, and enzymes without animals.
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The process uses microbes as "hosts" to produce a multitude of functional food ingredients, enabling the programming of micro-organisms such as yeast and algae to produce complex organic molecules which are traditionally only found in animals. These include elements like casein, a protein found in dairy products, or albumin, the primary protein in egg whites.
