Precision Fermentation

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.

https://www.rethinkx.com/

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). 

https://vegconomist.com/fashion-und-beauty/worlds-first-cell-based-collagen-product-zellulin-is-revealed-by-avant/amp/

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. 

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