The evolution of fermentation – video

Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman sat down with us to chat about all things fermentation, from capabilities to cost. Leman highlighted how advantageous biomass and precision fermentation are, and what companies are doing to strengthen these technologies and subsequently drive the cost down.

Heather Carter, Associate editor

April 18, 2023

1 Min Read
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In this final video of a two-part series, Food & Beverage Insider Associate Editor Heather Carter and Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman discussed the costs and advantages associated with high-tech fermentation technologies—biomass and precision—which companies are using in various ways to create animal-free, alt-protein sources.

Leman said one of the things industry and GFI are doing is “building out the scale that’s required to drive cost down” so these technologies are easily accessible, and more importantly, affordable for F&B companies across the board.

Missed the first video? Check it out here.

Enjoying what you’re watching? Read more related content in the Wild about fermentation: Dynamic variables to consider – digital magazine.

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in B2B publishing for nearly a decade, covering a variety of topics, from tile to bedding to food & beverage products. Reach her at [email protected].


About the Author(s)

Heather Carter

Associate editor, Food & Beverage Insider

With over a decade of diverse professional experience under her belt, Heather has journeyed from the bustling world of local news reporting to the intricate realms of trade publishing. She has covered a wide array of topics, ranging from architecture and design to the food and beverage industry.

During her illustrious career, Heather also ventured into the realm of public relations, where she gleaned invaluable insights into the art of strategic communication and brand storytelling. Yet, her heart has always been anchored in the vibrant world of F&B, a passion deeply ingrained in her roots as the daughter of a seasoned chef. She has always held a profound appreciation for the role food plays in shaping cultures and connecting people.

With each story she tells, Heather seeks to illuminate the profound impact of food and beverage on people’s lives, celebrating its ability to evoke emotions, foster connections and weave the fabric of our shared human experience.

As Food & Beverage Insider's associate editor, she co-publishes a weekly news column, Business Bites, which showcases the latest industry news, highlighting key business updates, food and beverage innovation, industry events and more. Some of her other articles touch on important topics, such as ultra-processed foods, plant-based foods primed to change the food landscape, international flavors and ingredients, as well as better-for-you CPGs. She also frequently covers top trends at various industry events and has moderated first-of-their-kind education sessions at Informa events.

She can be reached at [email protected].

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