Summary
Scientists and companies are using fermentation, a natural process involving microorganisms, to turn food waste into tasty, useful products like cheese and cocoa powder substitutes. This approach helps reduce waste and creates new food options by using the parts of plants and food that are usually thrown away.Key Facts
- Stanford University researchers made a cheese-like product from food waste using fungal fermentation.
- Fermentation is a process where organisms break down sugars into other substances without oxygen.
- UK company Fermtech transforms cocoa shells into a chocolate-flavored powder through fermentation.
- Pea protein production leaves behind three-quarters of the pea, which can be used as a substrate for fermentation.
- Spanish company MOA Foodtech uses AI to find the best microorganisms and conditions to ferment food byproducts quickly.
- MOA Foodtech aims to put leftover plant materials back into human food instead of low-value uses like animal feed.
- German company MicroHarvest uses sugar industry byproducts like molasses to create premium pet food with appealing flavors.
- These innovations use biotechnology and AI to make fermentation faster, cheaper, and more efficient.
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