The golden powdered protein, that looks a little like turmeric and is said to have a delicate umami flavour, is made of air, microbes and solar energy.
Fermentation has a long, rich history in food production, from beer and wine, to yogurt and cheese, leavened bread and coffee, miso and tempeh, sauerkraut and kimchi, to name just a few of the tasty things we can consume thanks to a chemical process thought to date back to the neolithic period. But if this […]