With the increasing demands for natural ingredients and the reducing availability of these, the food industry is slowly turning its focus to technology. The scientists have come up with the idea of using yeast and fermentation to meet these natural ingredients needs and it might be the future of the food production.
After identifying the desired genes in a plant, these genes are then injected into a host such as eyast which is then fermented. The yeast genes are then filtered off and the desired ingredients are purified out.
“Companies want to go more natural, but they’re running into constraints. Fermentation offers a way to make ingredients without being reliant on a challenged supply chain.” says Neil Goldsmith, CEO and co-founder of Evolva, which provides companies with the yeast for fermentation or runs the process for them.