Photo by The Matter of Food on Unsplash
Written by Colleen Kilday | Stacker and Data Work by Emma Rubin | Stacker
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Fermentation, one of the oldest food processing methods, is getting an upgrade. Consumers seeking more variety in meatless alternatives to traditionally animal-based protein stand to benefit.
Traditional fermentation, the process used for millennia to make beer, cheeses, bread, and more, involves breaking down substances with bacteria, yeast, or microorganisms. Biomass fermentation scales up and quickens this process.
