The below is a lightly edited email I sent to a few friends. Because it takes so long to fully research and put together ideas, I haven’t been posting a lot lately. But I want to continue to use this blog to share ideas and have dialogue with others. I am posting this (lightly edited) to see if anyone else finds this sort of information interesting. Enjoy!
This guy (Tony Seba) has a few very interesting pdfs available (pretty long well put together documents) about future and emerging technologies. Tony runs Rethink. Catherine Tubbs wrote the paper “RETHINKING FOOD AND AGRICULTURE 2020-2030” and Tony was a co-writer.
Last I checked the Tony Seba/Home link was broken. But the below link to Rethink Website should work. You can access the reports under the “reports” tab.
Precision Fermentation is the main topic in “RETHINKING FOOD AND AGRICULTURE 2020-2030”
All free downloads.
I suspect RETHINKING ENERGY 2020-2030 is good too although I haven’t gotten to read yet.
The technologies are being deployed quickly in lower markets (protein ingredients).
And there is a lot of funding out there. https://www.fooddive.com/news/record-435m-invested-in-fermentation-this-year-report-says/585444/
I was wondering if ethanol plants could be repurposed for precision fermentation? That’s basically what they do now.
This YouTube video is a summary of a longer interview of Catherine Tubbs who wrote the RETHINKING FOOD AND AGRICULTURE 2020-2030″ it has a link in the video description to the full 45 minute podcast. Pretty fascinating.