Rethinking Food & Agriculture

The Fermentation Led Disruption of Citric Acid

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Jan 6, 2021

What do the marmalade you put on your toast and the vitamin you perhaps take at the same time have in common? Both have an ingredient called citric acid, an ubiquitous, weak organic acid. Indeed, citric acid is the molecule that led to the technology which enabled the mass production …

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Sweet Saccharine: Could sweet protein disrupt sugar?

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Dec 23, 2020

Sugar is one of the world’s most glorious ingredients. Deliciously sweet, it brings flavour and texture to so many of the dishes and products we love. But as we all know, sugar has a dark side. Alongside health issues like obesity, diabetes, and tooth decay, sugar is a volatile and …

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The Social License

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Oct 6, 2020

Public perception can be a fickle thing. Behaviours, products, practices and technologies go in and out of favour all the time, and over the years, the morals and values of the majority change. Social acceptance of homosexuality, women voting, or racial integration was once deemed unimaginable but is now ubiquitous …

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Precision Fermentation and the Disruption of the Palm Oil Industry

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Sep 30, 2020

How do chocolate goodies keep their sheen and creamy texture, even while sitting on store shelves? Increasingly, the answer is palm oil (and palm kernel oil), the world’s most widely consumed vegetable oil[1]. In our report Rethinking Food and Agriculture 2020-2030, we discuss how precision fermentation (PF) is rapidly improving …

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The Roadmap to Disruption and Market Opportunities

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Sep 9, 2020

There is a roadmap to the disruption of food. Here we explore some of the market opportunities for disruption and what these first products will look like.

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Precision Regulation – Policy as a key shaper of the new food system

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Sep 4, 2020

There is a major disruption coming to the food system, one that is well detailed in our report Rethinking Food and Agriculture. In the report, we identify the core disruptive technology over the next 10 years to be precision fermentation (PF). The regulation of PF is key to shaping the …

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The Disruption of Insulin – The First Product from Precision Fermentation

By , and
Sep 3, 2020

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.

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Take a Byte! Food-as-Software

By and
Jun 30, 2020

Throughout history, technology has been the driving force behind major structural changes to the food system. The plough, fishing nets, irrigation, fermentation, canning, fertilizers, tractors and refrigeration, to name just a few, have enabled us to transition from hunter-gatherers to small-scale farmers to industrial food producers on a massive scale.

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The Impact of Covid-19 on Food – Part 2: The Rise of the New

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Jun 30, 2020

In Part 1 we discussed why Covid-19 has impacted industrial livestock farming. Here we discuss the rise of the new protein industry in a post-Covid-19 world. Covid-19 is accelerating the collapse of the old system and the growth of a new one.

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