1 Introduction: Fermentation’s Forgotten Twin In the age of sleek bioreactors, precision fermentation, and gene-edited microorganisms, it’s easy to overlook one of the oldest and most effective fermentation techniques: solid-state fermentation (SSF). Yet, SSF is making a powerful comeback—reimagined for today’s needs in food tech, alternative proteins, biomanufacturing, and even pharmaceuticals. Unlike submerged fermentation (SmF), […]
Tag: Alternative Proteins
Koji-Based Protein: The Future of Meat
1 Introduction: A New Dawn for Meatless Innovation Imagine a savory steak or a smoky slice of bacon crafted not from animals, but from mold. Sounds unappetizing? Think again. Thanks to recent advancements in fermentation technology, koji-based meat alternatives are emerging as a game-changing force in the alternative protein industry. What was once an ancient […]
Brewing the Future: Fermentation and the Rise of Alternative Proteins
1 Imagine biting into a juicy burger, enjoying creamy cheese, or savoring succulent seafood—all produced without animals. This isn’t science fiction; it’s the exciting reality of alternative proteins, powered by fermentation technologies. Fermentation isn’t just for beer and bread anymore; it’s revolutionizing how we produce sustainable, nutritious, and delicious protein sources. Welcome to the bold […]
Fermentation-Driven Innovation in Alternative Proteins, Novel Foods, and Antibodies
Introduction and Scientific History Fermentation is a process in which microorganisms like yeast, bacteria, or fungi convert sugars into other compounds – a technique humans have harnessed for thousands of years. In fact, the history of fermentation in food stretches back to ancient civilizations. Evidence suggests that by around 5,000 B.C.E., Sumerians and Egyptians were […]
