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Yeast has been a powerhouse of food production for millennia, but new developments in fermentation technology have seen the ingredient elevated to do more than just raise our bread and brew beer.

United kingdomLucile ducouretLucy lambriexMichael millerCollege of agriculturalDepartment of food scienceUniversity of illinois urbana champaignEuropean commissionEnvironmental sciencesFood manufactureBiobake egrIllinois urbana champaignNational instituteFood scienceHuman nutritionEmerging science amp tech