Tag: Bioengineering

Over 200 non-canonical amino acids have been genetically incorporated into proteins using advanced genetic code expansion technologies, proving it's possible to make new amino acids. This incredible ability to expand life's building blocks is now revolutionizing biotechnology, medicine, and materials science, pushing the boundaries of what's possible.

Major scientific bodies like the FDA and World Health Organization state that currently available bio-engineered food products are safe to eat, having undergone extensive testing. This broad consensus, however, exists alongside persistent public skepticism and ongoing questions about the long-term health and environmental effects of these foods.

According to research on food production sustainability, precision fermentation can use up to 99% less water and 97% less greenhouse gas emissions than traditional dairy farming to create dairy proteins. This groundbreaking technology is exactly how they make vegan whey protein that is molecularly identical to the dairy-derived version but is completely animal-free.

According to research, the production of soy fiber is a highly sustainable process because it recycles byproducts from tofu and soy milk production. The specific process outlining how is soy fiber made, however, differs significantly based on its intended application in either the food or textile industry.