Authors: Saskia Visser, Tammo Bult, Simkje Kruiderink Merely transitioning to circular farming systems is not sufficient for the sustainable production of enough food for the global population. We must develop a fully integrated food system, that includes marine food production as well as land-based food production. Only with a…
Bacteria, fungi, yeast, algae… Although it’s not something we’re aware of every day, much of what we eat and drink is processed by these microscopic organisms. Fermentation is the natural process which determines the flavour, aroma, colour, nutritional value and shelf-life of many products. As a process it offers food producers infinite possibilities, only a fraction of which are currently being used.
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