How does flour turn into bread, cucumber into pickles and milk into yogurt? By fermenting them with food microorganisms, a method that has been used for thousands of years in the food sector. Precision fermentation uses tiny living microorganisms to create molecules such as proteins, enzymes, flavors, vitamins or fats in a controlled environment. Instead of using land or animals, we use the microorganisms as cell factories to produce the functional foods we want.

We developed the next generation of precision fermentation to transform the way we produce food and allow for real impact at scale.
Our approach? We use sustainable feedstocks based on waste streams, CO₂ and renewable energy, requiring less resources such as carbon and oxygen, and thus producing less heat and biomass waste than conventional technology.

We identify the key nutritional, functional and flavor components of the desired protein in the form of DNA sequences. Thanks to years of scientific research we know many of the DNA sequences that animals use to make protein. Then microorganisms are programmed to produce proteins and flavors that can be "harvested" for use as ingredients in food and beverage products.