eatformo retweeted
Have you heard of precision fermentation?
@GeorgeMonbiot explains why it's the most important environmental technology on earth today.
Learn more at rebootfood.org
#RebootFood
eatformo retweeted
Immer mehr Menschen wollen suchen nach Möglichkeiten weniger tierische Produkte zu konsumieren. Die Berliner Start-ups Project Eaden und Formo stellen nun neue Produkte vor. (B+) berliner-zeitung.de/wirtscha…
eatformo retweeted
Precision fermentation is an advanced form of brewing that allows us to produce the same ingredients we enjoy in foods we love today but with a fraction of the environmental impact.
"When animal-free products are developed and ready for the market, they could not only radically change the dairy industry, but also the future of agriculture"
Hanno Kossmann and Martin Reich write about their visit to Formo in Berlin to taste some animal free cheese made using precision fermentation.
Article:
replanet.ngo/post/getting-a-…
Next Tuesday we will be: Unchaining the Beasts, laying out a roadmap for how we can reconnect society with animals.
Join us at 7pm for bubble-bursting discourse and vegan food & drink.
eventbrite.com/e/unchaining-…
We asked 5000 humans about cheese. The results? They were grate!
Our survey reveals some interesting stuff about perceptions around precision fermented dairy.
Check out our blog to find out more 🧀
ow.ly/lTYP50N7nks
#precisionfermentation #altdairy
About time we introduced our cheese right? Meet Athena! Made using #precisionfermentation, this crumbly and salty cheese is set to take over your cheeseboard. Big shoutout to the supporting cast: juicy figs, tangy pickled onions, zesty lemons, and cronchy walnuts.
#FormoAthena
We’re breaking up.
With dairy. 😒
We’re getting a makeover.
Look at that shiny new website and blog! ✨
We’re putting ourselves out there.
Blog articles, newsletters, social media: expect to hear a whole lot more from us! 🤩
Check our new website: formo.bio/
Big strains, on big screens 😎
We’re thrilled to be a part of the segment on 3sat that explores innovative food production processes and the potential of biotech to accelerate a shift in how we eat.
Thank you for featuring us! @3sat
bit.ly/3HBNlOK
#footech #biotechnews
"The food industry alone is responsible for around 26 % of global greenhouse gas emissions, making it our biggest lever for positive change." - Sandra Wilde, our head of food science.
Thanks for featuring our work @BerlinPartner
ow.ly/FGA850MFfsQ
berlin-partner.de/en/news/de…
An article from 2008. About using whale blubber to bring beautiful, delicious light to households.
In 2108 we will write similar things about other animals, we're sure of it.
#ProteinTransition #Veganuary #PrecisionFermentation
nytimes.com/2008/08/03/nyreg…
@BillGates is a one of the most transformational leaders of our time - a true visionary and innovator. He is also doubling down his commitment on sustainable food solutions. Inspiring leadership in uncertain times 🙏🏼#billknows cnn.com/2023/01/24/world/cow…
The Mean-Green Compromise
By consuming less:
space
energy
time
resources
animals that live:
more crowded
less active
shorter
more unnatural lives
actually have less impact on the environment.
Any ideas to break the cycle?
@MercyForAnimals @peta @SentienceInst @HSIGlobal
Willingness to try precision-fermentation made dairy.
n=5,054
Ability, coming soon.
n=8 billion
ALT Zollman Thomas, Oscar, and Christopher Bryant. "Don't Have a Cow, Man: Consumer Acceptance of Animal-Free Dairy Products in Five Countries." Frontiers in Sustainable Food Systems (2021): 223
We're an animal-free cheese company getting excited about new fossil fuel terminals.
Why?
Shit happens when aspirations becomes need. Now we need to extend this thinking to the climate crisis and our precarious food-system.
dw.com/en/third-floating-lng…
eatformo retweeted
Can milk and dairy production get an update to have a smaller environmental footprint? Read more in an excellent article by @EmWaltz in @NatureBiotech. @BetterDairyHQ @PerfectDayFoods @eatformo @newculturefoods @WilkIsMilk nature.com/articles/s41587-0…
A new generation of vegan products is about to be ready for the market by updating techniques that have been around in the food industry for years: precision fermentation.
Thank you for the mention @handelsblatt! also featuring Formo friends @Mushlabs
ow.ly/QKk850Mnvsr
What was your fave #positivenews for 2022? Let us know in the comments 🤩
#goodbye2022 #newyear #highlights
Cheese without the cow? Read how we're doing it using #precisionfermentation and a sneak-peek into what our cheeses would look like on your dinner plates in the near future.
Thank you for the shoutout @lebensmittelmagazin! 🧀
ow.ly/tW2l50M4evr