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The Challenges of Scaling Up

  • Melt&Marble
  • Jun 18
  • 1 min read

Melt&Marble's CTO Tue Hodal and Product Manager Paulo Teixeira spoke to Food Ingredients First about the challenges involved in scaling up percision fermentation processes, how this process differs from alt. protein fermentation and the unique benefits of Melt&Marble's fats, including how we strive to deliver tastier more sustainable fats. Watch the full interview here.

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