The three types 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. This is the first video of a two-part series highlighting the innovative food processing technology.

Heather Carter, Associate editor

April 11, 2023

1 Min Read
Adam Leman of GFI and Heather Carter of FBI_0.jpg

In this video, Food & Beverage Insider Associate Editor Heather Carter chatted with Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman about the three types of fermentation—traditional, biomass and precision—and how they’re being utilized by companies all over the world to create innovative alt-protein options.

“Some people are starting to realize there are better ways to use our resources,” Leman explained.

Enjoying what you’re watching? Read more related content from Leman and other professionals in the industry 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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