- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.

Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topic

1. Season: Cultivated Meat
2. Season: Plastic Alternatives
3. Season: Food History
4. Season: Food Waste
5. Season: Biotech in Food
6. Season: Book Reviews on the future of food

We all have eaten fermented foods. Fermented foods are known to be great for the gut microbiome. But why is that the case? You will find out in this episode.

Some of the earliest archaeological evidence of fermentation is 13,000 years old. These residues of beer were found in Haifa, Israel.

For the longest time, humanity used fermentation without a clue what it's was all about.

You may remember Louis Pasteur from our food history episode on canning. He is known as the father of fermentation, as he uncovered the process in 1857.

Pasteur proved that living cells, yeast, were making sugar to alcohol. And that a microscopic plant caused the souring of milk - the lactic acid fermentation. You will hear more about it in a bit.

Pasteur figured microorganisms are responsible for good and bad fermentations, which spoil the taste of milk, wine and vinegar. He tested whether heat could sterilize products, and he was right. We now know this process as pasteurization. 

That led him to suspect that microorganisms may also be causing disease and enabled the development of vaccines.

During this season, we covered biomass, precision fermentation and gas fermentation. Before we move on to other topics, we round it up by looking into the past - traditional fermentation, also known as microbial fermentation. 

You will hear from Lars Williams, co-founder of Empirical Spirits, "The Man Behind The World’s Most Innovative Distillery" according to Forbes. They incorporate fermentation deeply into their process of making novel alcoholic drinks.

LINKS

Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/

Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

Hashtags and topics of the episode

Microbial Fermentation

microbial fermentation process

microorganisms in fermentation

sauerkraut history

Traditional fermentation

Kimchi fermentation

Kombucha fermentation

Lactic acid fermentation

Alcohol fermentation

acetic fermentation

Topics and hashtags of the season

Biotechnology in food

What is biotechnology food

Food biotechnology examples

Food biotechnology startups

Biotechnology food companies

Biotech food in usa

Food biotechnology examples