01/06/2026 -
31/05/2030
Not defined
Instead of growing crops to make food ingredients, FERM4FOOD uses engineered microorganisms to turn captured CO2 emissions from a brewery into useful proteins, fats and other food ingredients. This could reduce the food industry’s dependence on land and fossil resources.
1) Convert captured CO2 into food-grade ingredients via fermentation. 2) Demonstrate the process at pilot scale with real industrial CO2. 3) Formulate and test consumer products (a beverage and a food pouch). 4) Assess sustainability and economic viability for wider rollout.
This project has only just begun. We will update the content as soon as results become available.
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