"Reimagining food fats: Precision fermentation’s potential and what’s holding it back"

Our Product Manager, Paulo Teixeira, recently explored the potential of precision fermentation in a piece for Food Engineering and Ingredients. In the article, he looks at the past and future role of precision fermentation, how it can help tackle one of the biggest challenges of our time, namely the climate crisis, and the hurdles it must overcome in order to do so. Read the full article here.