From nature to the lab: U of T startup brews more sustainable food ingredients Read the full story from the University of Toronto. Ardra Inc. aims to replace natural flavour ingredients in food with more sustainable alternatives manufactured using precision fermentation. Think of the fermenting tanks in a brewery, but instead of yeast, Ardra’s technology involves microbes that are genetically engineered to produce high-value compounds rather than ethanol. https://envnewsbits.info/2024/....04/25/from-nature-to
