Exploring Biomass Fermentation: What's the Recipe for Success?
As the biomass fermentation space heats up, what are the latest developments in the space? Which microbes offer the best solution?
What advantages does biomass fermentation provide in terms of texture and mouthfeel, nutrition and taste?
When it comes to cost-effectiveness, how does biomass fermentation compare to other methods of novel food production?
What are the limitations for biomass fermentation from a regulatory perspective, and what strains can circumvent these obstacles?
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