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What are alternative proteins?
New sources of protein, created as alternatives to those of animal origin. They can be of plant origin, obtained through fermentation or cell culture. The development of this sector is driven by the need to reduce the environmental impacts caused by the current food system, which demands the unsustainable production of meat, eggs, milk and dairy products.
What is cultivated meat?
Cultivated meat is meat grown directly from cells. The process of cultivating meat uses the building blocks needed to build muscle and fat and allows the same biological processes that occur inside an animal to take place. Cultivated meat is identical to conventional meat at the cellular level.
What is fermentation?
Fermentation is a powerful and flexible process for using microorganisms to produce alternative proteins. Fermentation has been used in food production for millennia. Ancient civilizations used microbial cultures to preserve food, create alcoholic beverages, and improve the nutritional value and bioavailability of foods from yogurt to tempeh. Over the past century, the role of fermentation has expanded far beyond its historical use to a much broader range of applications. There are many uses for fermentation in the field of alternative proteins.