Manufacturing capacity for fermentation-derived alternative protein production

GFI and Integration Consulting launched a new study identifying the existing landscape of manufacturing capacity for fermentation-derived products and strategies to scale manufacturing to ensure long-term category growth.
This seminar explores the key findings from this analysis, including:
-- The current state of fermentation capacity. What is being produced and where?
-- Pathways for expanding capacity and how this differs between biomass and precision fermentation.
-- The potential role of retrofitting in the expansion of fermentation capacity.
-- Specific recommendations to both the public and private sectors to enable industry growth.
During the seminar you'll hear from:
-- Adam Leman, Ph.D., Lead Fermentation Scientist, The Good Food Institute
-- Julian Lempp, Senior Director - Europe, Integration Consulting
-- Dominic Silvester, Senior Consultant, Integration Consulting
Access the full report and action papers here: gfi.org/resour...