Precision fermentation

From a tweet thread by Joel Scott-Halkes

You might not know it, but you're already eating ingredients made with precision fermentation (PF). Whilst recent breakthroughs mean that PF can now make milk, ice cream and cheese, here's 5 of the very surprising PF things you're ALREADY eating ( You’re Already Eating Foods With Ingredients Made Using Precision Fermentation, So Why The Fuss About Animal-Free Dairy? )

Surprising PF ingredient #1: Vanilla flavouring. Most of the time you eat something vanilla flavoured you're actually eating PF 'vanillin', essentially the pure essence of vanilla flavour. Annual global sales of vanillin are more than 15m kg. More than 99% of it is PF!

Surprising PF ingredient #2: Rennet. Cheesemaking needs rennet to make milk curdle. Historically this came from the 4th stomach of a slaughtered calf . The active ingredient is an enzyme called chymosin & is easily made with PF. Today 80% of global cheese uses PF rennet!

Surprising PF ingredient #3: Insulin Until the 1980s if you wanted to get just 1kg of insulin, you had to kill 50,000 pigs and harvest their pancreases. Today, more 99% of insulin is derived from PF created by genetically engineered yeast.

Surprising PF ingredient #4: Amylase All sorts of PF enzymes are used in food today. One of the most important is amylase which helps make bread soft and delicious. Amylase helps turn starches into sugars to feed the yeast in the rising process. ( Amylase: The Fabio of the Bread World )

Last one: PF ingredient #5: Vitamins Ever eaten something fortified with vitamins? Most of those vitamins were likely created with precision fermentation - especially B vitamins (B2 and B12 in particular) and vitamins A, C, D, E and K. ( Microbial Cell Factories for Green Production of Vitamins )

Source: green queen