Short 13 - How does Fermentation Help us Produce New Proteins? - With Wim de Laat Fermentation Specialist & Co-Founder The Protein Brewery & BioscienZ

We need new ways to create proteins, so where do we start? The next gem in producing proteins might lie in the future of fermentation. In this short, Wim de Laat from The Protein Brewery and Bioscienz explains how the process of fermentation is used to create proteins and why this is such a sustainable practice. It starts for them with an aerobic process and leads to the creation of dry ingredients, which also has its reasons for being a dry ingredient.  But then you have the ingredient alone, so the question stays how can this be incorporated into products? Listen to the Full episode here 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠ 📸 Instagram