01 Jul 2024 --- Experts view precision fermentation as a way to bring new sources of proteins and ingredients to consumers seeking sustainable foods with limited environmental impact, creating a need for the technology’s scale up. Food Ingredients First sits down with Philippe Teissier, R&I Director Ferment & Fermentation at Danone and Kenny Erdoes, CEO of DMC Biotechnologies, to dive into the technique’s role in fulfilling consumers’ protein demands through a Biotech Open Platform they are working on.
