Table Talk

It is boom time for the ancient method of food production known as fermentation. And it is being driven by the growth in alternative proteins.   As the sector grows, new ingredients are being created by fermentation, and research is showing even greater possibilities for the future. Of course, as any lover of beer, wine, yoghurt, and cheese knows fermentation is nothing new.       But modern methods like biomass fermentation and precision fermentation are helping people innovate, not just through new products but also through incredible efficiencies in production.  Even at its most basic, fermentation seems like a slightly magical process.  So, in this episode of the Food Matters Live podcast, we investigate at the science and look to the future to ask where the sector might be heading. Listen to the full episode to find out how fermentation is defined, how the process works, and why, despite being around for centuries, it could have a significant role in the future of food. Dr Tim Finnigan, Chief Sci