Arbiom uses microbial fermentation to transform carbohydrates from wood biomass and residues into a single-cell protein yeast that can be added to food and feed.
Fi Global Insights – September 11, 2020
By Niamh Michail
“If you walk in a forest, you see mushrooms growing on living trees and we took inspiration from that,” said Marc Chevrel, CEO of US-headquartered start-up Arbiom. “The mushroom is going to release enzymes to make the wood palatable to it and then use it to produce food. We are doing that but in a more systematic, efficient, and industrial way to close the protein gap.”
