There Will be Blood: Heme as a Flavor Ingredient for Plant-Based Meat

Time: 9:30 am
day: Day Two


  • We have developed a fermentation-based process to produce soy leghemoglobin using the yeast Pichia pastoris.
  • Close collaboration between R&D and Engineering is key to developing a robust, scalable process that meets yield, product quality, and throughput requirements.
  • As scale increases, process simplification becomes critical