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INNOVATION: Turning Microbe-Based Proteins into Cheese

When it comes choosing animal-protein alternatives, it helps to keep an open mind. That means considering other possibilities beyond just plant-based options. Fortunately, there is a world of possibility in microbe-based foods.

“A sample of shredded mozzarella from a new company called Superbrewed Food tops a personal pizza, and it’s gooey and stretchy, with a slightly salty tang. The core protein of the cheese isn’t made with dairy, but neither is it plant-based. It’s made, instead, with microbes.

Superbrewed Food’s microbe-based protein is made through anaerobic fermentation—the same process that turns barley into beer and cabbage into kimchi—and the company says it can be used in both meat-free and dairy-free products. Superbrewed Food, which has a production facility in Little Falls, Minnesota, plans to launch with a line of cream cheese, cheddar cheese, and mozzarella.”

LEARN MORE:
https://www.fastcompany.com/90619602/these-cheese-alternatives-arent-plant-based-theyre-microbe-based

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