Does the future of food production start in the lab?

Lab-grown protein that mimics the color, taste and texture of meat. Egg white substitutes used for baked goods. Food colorants that replace beta-carotene extracted from carrots. Those are some of the products created with precision fermentation, an emerging technology that can develop tailored food ingredients in the laboratory. If adapted to large-scale production, it can potentially contribute to reducing global food insecurity by creating affordable, sustainable products supplementing those delivered by traditional agriculture.

Read it at Phys.org ↗

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