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Manufacturing capacity for fermentation-derived alternative protein production

GFI and Integration Consulting launched a new study identifying the existing landscape of manufacturing capacity for fermentation-derived products and strategies to scale manufacturing to ensure long-term category growth. This seminar explores the key findings from this analysis, including: -- The current state of fermentation capacity. What is being produced and where? -- Pathways for expanding capacity and how this differs between biomass and precision fermentation. -- The potential role of retrofitting in the expansion of fermentation capacity. -- Specific recommendations to both the public and private sectors to enable industry growth. During the seminar you'll hear from: -- Adam Leman, Ph.D., Lead Fermentation Scientist, The Good Food Institute -- Julian Lempp, Senior Director - Europe, Integration Consulting -- Dominic Silvester, Senior Consultant, Integration Consulting Access the full report and action papers here: https://gfi.org/resource/fermentation...