New paths for protein: Precision fermentation, sustainability expand the options – digital magazine

Finding the right protein—or blend of proteins—to add to a food, beverage or dietary supplement requires consideration from multiple angles beyond formulation and finished product appeal. Some traditional protein sources include meat, poultry, whey, casein, pea, rice, egg and soy. With the capacity to produce bioidentical animal proteins sans animals, precision fermentation is the latest buzz. It appeals to folks concerned about traditional farming methods and sustainability. However, manufacturing capacity is a challenge.