If cell cultivation, or using animal cells rather than real, roaming animals to create edible protein, wasn’t enough to push your understanding of the future of food, we’re now delving into the utterly fascinating world of molecular farming.
Sitting alongside precision fermentation and cell cultivation in the cellular agriculture sector, molecular farming is a new frontier of protein production. In its simplest form, it’s the process of using plants to produce specific proteins. The technology has already been commercialised overseas, including for the production of vaccines, but what brings it to our attention is its potential application in the cultured meat sector, which as we know is currently battling significant scaling and affordability challenges.
Companies like FytoBio – Australia’s only molecular farming business – say the technology can provide cultured meat companies with much larger quantities of far cheaper protein ingredients than what’s currently available. If that’s true, it’s fair to say that molecular farming could be a total game-changer for the future of food.
Here to tell us more is FytoBio’s founder and CEO, Robin Fieldhouse.
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