Sustainable proteins: the role of fermentation

The process of fermentation has been used to preserve food for more than 6000 years. It was not until 1850, however, that microbiologists including Louis Pasteur, proved that micro-organisms were the agents responsible for making fermentation happen. Since then, researchers have discovered that fermentation is the result of these micro-organisms breaking the chemical bonds between sugar and starch molecules and generating energy. The by-products of this process (for example lactic acid and acetic acid) produce basic foods that include yoghurt, bread and wine.

Current technologies have broadened the use of fermentation and continue to produce new and exciting advances, becoming pivotal to obtaining alternative proteins.