"Overcoming Cocoa Butter Supply Challenges with Precision-Fermented Fat"

In an article for International Food Marketing & Technology, Melt&Marble's CEO, Anastasia Krivoruchko, looks more closely at cocoa butter- the social, economical and environmental challenges the industry is currently facing and how precision fermentation can rise to the challenge of mitigating these. Anastasia also highlights how precision fermented cocoa butter can be not only more sustainable and ethical, but also functionally better. You can read the full article on pages 16-17 here.