Innovations
Precision fermentation
Development of animal-free recombinant casein.
Biomass fermentation
Using fungal mycelia from legumes.
Traditional fermentation
Enhancing sensory properties of plant-based foods.
Plant-based cheese
Plant-based meat
Plant-based milk
Animal-free recombinant casein for cheese products
Fungal mycelia
Collaboration with industrial partners
Collaboration with industrial partners for pre-commercial scale production.
