Reuse, reduce, recycle: How to grow fermentation capacity

The needs of fermented alt-meat companies and fermentation capacity are mismatched globally, new research presented by the Good Food Institute reports, but a significant boost to available facilities may be under companies’ noses: plants built for other fermentation businesses that are no longer in use.

Beer breweries, ethanol facilities and wineries are particularly well-suited to be cost-effectively retrofitted to ferment liquid biomass proteins at…