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.

Tuesday 31 may 2022
WHAT FEEDSTOCKS WILL FUEL THE NEXT WAVE OF MICROBIAL FERMENTATION? HIGH-PROTEIN ‘MYCELIUM FLOUR’ STARTUP HYFÉ FOODS TURNS TO ‘GOLDMINE’ IN WASTE WATER