Does the future of food production start in the lab?
Lab-grown protein that mimics the color, taste and texture of meat. Egg white substitutes used for baked goods. Food colorants that replace beta-carotene extracted from carrots. Those are some of the products created with precision fermentation, an emerging technology that can de
Lab-grown protein that mimics the color, taste and texture of meat. Egg white substitutes used for baked goods. Food colorants that replace beta-carotene extracted from carrots. Those are some of the products created with precision fermentation, an emerging technology that can de This story matters for Science & Discovery readers tracking student. Reported by phys.org. Read the full original at the source link below.
Originally reported by phys.org. StudentNewsletter.com curates and briefs the science & discovery stories that matter. Our editorial policy →
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