It’s using soybeans to produce casein, the protein found in cows’ milk which gives cheese its characteristic “melt, stretch, and mouthfeel.”
“We have absolutely no aversion to doing that, we just haven’t had the bandwidth,” he said.
Do more with less. It’s probably fair to say that’s been the key mantra for the agtech industry over the past decade. As we approach 2020, expect more attention on improving the quality of the food we produce. Benson Hill is one example.
A European family office led the round, which requested anonymity, with investment advisors Fonte Capital and EthicalFin both helping to bring in the latest tranche.
One of the drags on successful agtech innovation is the under-representation of the producers’ voice, writes the Illinois Soybean Association.
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