Growing food from microbes – whether it’s meat alternatives or high-intensity sweeteners - is more efficient and in many cases more sustainable than raising animals or growing crops. But if we want to build a truly circular economy, says Hyfé Foods co-founder Michelle Ruiz, we need to pay more attention to the feedstocks fueling the current fermentation craze.

Source:
https://www.foodnavigator-usa.com/Article/2022/05/31/What-feedstocks-will-fuel-the-next-wave-of-microbial-fermentation-High-protein-mycelium-flour-startup-Hyfe-Foods-turns-to-goldmine-in-waste-water