Post by Nick Bradley

🥥 Protein usually steals the headlines but fats do much of the heavy lifting, as I have discovered interviewing 10 separate companies for an upcoming feature in the mag. That's why I wanted to speak to Mary-Liis Kütt, Chief Innovation Officer at ÄIO. We talked about microbial lipids, industrial side streams, why manufacturers are looking beyond palm oil, coconut oil and animal fats, and how fermentation could fundamentally change where food ingredients are produced. "Consumers have started to understand that protein alone cannot make the miracle," she said. "To achieve good taste and a juicy texture, you also need fats." If she is right, the biggest change may not be the fats themselves. It may be where the world chooses to make them. It's something I hadn't really considered before, and one that makes this a fascinating area to watch. You can read the full interview below. 👇 Thanks to Nemailla Bonturi for setting this up! #FoodTech #Fermentation #FoodInnovation #AlternativeFats #Biotechnology #ProteinProduction https://lnkd.in/eqkSSzZW