Post by Formo

A few weeks ago, Katrin Terpitz from Germany's leading business paper Handelsblatt spent time with us in Frankfurt. What she wrote is worth reading if you're tracking where fermentation is headed in food and nutrition production. Here's where our head is at right now: the next chapter of protein is being built. We believe it's the protein performance era. This chapter looks much different from what we've known: Better functionality, cleaner supply and products that hold up to what people, and the planet, are asking of them. That's what we'll be showing in Chicago at #IFTFIRST in two weeks' time. If you're around, find us.