Alternative proteins are a broad grouping of protein foods that are derived from sources other than live animals. This umbrella term includes the sub-categories cell-based meat, plant-based meat, and protein derived from fungi, but also extends to the manufacture of all the other inputs and specialized ingredients which are required to make these products. Examples…
Microbial Fermentation is the growth of a microorganism, usually a bacterium, yeast, or filamentous fungus in a liquid medium to transform one material into another using the microbe’s metabolism as the manufacturing process to result in a commercial product. That product can be microbial cell mass, a product contained within the microbe, or a product…
Beverage fermentation refers to the process by which a microbiological agent, typically fungi (e.g. Saccharomyces spp.) or bacteria (e.g. Lactobacillus spp.), convert a sugar-containing liquid into one which contains alcohol and acid products. Humans have been producing fermented beverages for millennia to prevent spoilage and enhance nutritional quality and flavour. At present, there is a…