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FOOD PROJECT 2

MEAT SUCCESSOR
WITH VERY HIGH PROTEIN PRODUCTION CAPACITY 
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We are very happy to announce that as part of a governmental SBIR program Novel Food Challenge researchers in our fermentation lab realized in a feasibility study the successful development of process for the production of meat successor based on local raw materials like potato or sugar beet which is produced in a novel fermentation process. The process yielding a product with excellent nutritional properties and very high production capacity per hectare will be scaled up to tonne-scale in the coming year.

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