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Oliver Buchannon
Juergen Ritzek
From Lab Curiosity to Meat Flavor Ingredient: How Fermented Heme Is Reshaping Plant-Based Proteins

Feb 21, 2026

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6 min read

From Lab Curiosity to Meat Flavor Ingredient: How Fermented Heme Is Reshaping Plant-Based Proteins

Impossible Foods' fermented soy leghemoglobin has moved from regulatory novelty to restaurant staple. Now others are following—but EU approval remains stalled.

Juergen Ritzek
Juergen Ritzek
Scaling the Invisible Dairy Revolution: Precision-Fermented Proteins and the €200 Billion EU Dairy Market

Feb 21, 2026

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3 min read

Scaling the Invisible Dairy Revolution: Precision-Fermented Proteins and the €200 Billion EU Dairy Market

Perfect Day's commercial production and a wave of EU startups are quietly replacing cow milk proteins with fermentation. The scale potential is staggering.

Juergen Ritzek
Juergen Ritzek
The Deforestation Game-Changer: How Precision Fermentation Could Replace Tropical Oil Supply Chains

Feb 21, 2026

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3 min read

The Deforestation Game-Changer: How Precision Fermentation Could Replace Tropical Oil Supply Chains

A Dutch startup's 120,000-liter pilot facility suggests the EU could break its dependence on Indonesian and Malaysian palm oil — and spare rainforests in the process.

Juergen Ritzek
Juergen Ritzek

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