Does the future of food production start in the lab?
Lab-grown protein that mimics the color, taste and texture of meat. Egg white substitutes used for baked goods. Food colorants that replace beta-carotene extracted from carrots. Those are some of the products created with precision fermentation, an emerging technology that can develop tailored food ingredients in the laboratory. If adapted to large-scale production, it can potentially contribute…
We haven't written up this one. Phys.org has the full story — the link below goes straight to it.
