From lab to table: Ghent as a hub for fermentation-based proteins

Willy Verstraete (emeritus professor Ghent University and founder Avecom) reflects on the significant advances in the field of sustainable proteins:

“One of them, Avecom, started in 1995 as a spin-off from Ghent University and boasts a vast range of microbial cultures and nutrients. Its patented process “Promic” employs blended cultures to transform agricultural and food waste streams into microbial proteins.”

Full article here.