Sustainable sourcing

Picture: Gingko Bioworks

‘We’ve had pushback [over genetic engineering] for years now, but the conversation has to change’

Motif Ingredients CEO: 'The idea that technology may need to play a role in food is becoming more and more acceptable'

By Elaine Watson

If printing out DNA sequences that instruct yeast or bacteria to express proteins identical to those in eggs or milk in big fermentation tanks sounds a little ‘unnatural,’ consider how natural, sustainable, or indeed ethical, it is to continue to produce...

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