Biomass fermentation leverages the rapid growth cycle and high protein content of many fungi to efficiently produce large quantities of protein.
It all begins with a strain and a bioreactor. There, the fungi is fed a mixture of carbohydrates, oxygen, and nutrients, and grows for 20- 30 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 is an advanced and groundbreaking technology that enables our
scientists to create cheese without cows, eggs without chickens, and enzymes without animals.
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.