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6.2. Three Types of Biomass Fermentation 🍄 with Nature's Fynd CSO Debbie Yaver
Manage episode 348428676 series 2772352
How biomass fermentation is different from precision fermentation and why fungi are such wonderful solutions for everything from alternative proteins to plastic replacements to biodiesel. Together with Chief Scientific Officer of Nature's Fynd, Debbie Yaver, we get into the weeds. You will also learn about 3 types of biomass fermentation.
Nature's Fynd has raised a total of 500 Million US dollars. They are working on two kinds of cream cheeses and two different breakfast patties. How? Using a badass fungus that was discovered in a NASA-funded project, more about that in a few minutes.
This is episode two of our reason on biotech in food, for an introduction check out our previous episode. This episode is a bit technical but also packed with lots of valuable information! Let's jump right in
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags and topic for the episode
is biomass fermentation safe
what is biomass fermentation
what is microbial biomass in fermentation
nature's fynd
Plant based cheese
Plant based cream cheese
Hashtags for this season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
85 episodes
Manage episode 348428676 series 2772352
How biomass fermentation is different from precision fermentation and why fungi are such wonderful solutions for everything from alternative proteins to plastic replacements to biodiesel. Together with Chief Scientific Officer of Nature's Fynd, Debbie Yaver, we get into the weeds. You will also learn about 3 types of biomass fermentation.
Nature's Fynd has raised a total of 500 Million US dollars. They are working on two kinds of cream cheeses and two different breakfast patties. How? Using a badass fungus that was discovered in a NASA-funded project, more about that in a few minutes.
This is episode two of our reason on biotech in food, for an introduction check out our previous episode. This episode is a bit technical but also packed with lots of valuable information! Let's jump right in
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags and topic for the episode
is biomass fermentation safe
what is biomass fermentation
what is microbial biomass in fermentation
nature's fynd
Plant based cheese
Plant based cream cheese
Hashtags for this season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
85 episodes
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