
Toray and Mitsui unlock potential of cellulosic sugars to fuel biomanufacturing revolution with upcycled feedstocks
The sustainability credentials of microbial fermentation—used to make everything from lactic acid to ‘animal-free’ whey protein—would be greatly enhanced were the technology less dependent on food crops to produce its primary feedstock: sugar. But how viable are the alternatives?
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Here’s where AI could make the biggest impact in the agrifoodtech sector