Yeast has been a powerhouse of food production for millennia, but new developments in fermentation technology have seen the ingredient elevated to do more than just raise our bread and brew beer.
MOMA Foods is helping to fund a PhD studentship at Teesside in an effort to optimise its ingredients and lead the way in sustainability, which will see the duo developing a new monitoring tool.
Innovation is alive and kicking in the fermentation tech space, where micro-organisms offer game-changing potential for developing alternative proteins and fats.
