Taylor Hinds, Author at Rethink Disruption

The Disruption of Insulin – The First Product from Precision Fermentation

September 3, 2020 March 30, 2022 / By Catherine Tubb, Tony Seba and Taylor Hinds

Today, we are on the cusp of multiple disruptions in food and materials. So why now? In a previous blog we discussed how precision fermentation (PF) has been around for 40 years. We know this because we can pinpoint the first product commercialized from PF – human insulin. Human insulin is an illustrative example of how PF created a superior product that led to a rapid disruption of an incumbent product.

Precision fermentation is nothing new and it’s here to stay

January 22, 2020 March 29, 2022 / By Taylor Hinds

We believe precision fermentation (PF) will account for more than half of protein production by 2030. Quite understandably, some of you have asked where this technology has come from and whether PF proteins are natural or safe to eat.

Precision Fermentation: What exactly is it?

January 8, 2020 March 30, 2022 / By Taylor Hinds

Since the release of our report Rethinking Food and Agriculture 2020-2030, some of you have asked us to clarify and spell out exactly what precision fermentation (PF) means – what it is, what it isn’t and how it works.