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Fermentation
Foggy crystal balls
More than one way to slice a pie
The 'S' word (no, not that one)
An oasis in the funding desert
Editor’s blog: Fatigued but intrigued in Anaheim
Reflections on alt-meat Asia
By the numbers: A bumpy February for plant-based alt-meats
Global alt-meat market is anything but monolithic
Debate club
Q: When is a unicorn not a unicorn?
Editor’s choice: Maslow is misunderstood
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News
New tech could boost fermentation
University of Queensland acquires custom bioreactors
Waring introduces commercial kitchen-scale fermentation system
Georgia college offers fermentation program
Korea to invest in alt-seafood
FoodTech World Cup reveals finalists
Nosh.bio to begin production this year, releases LCA
GEA breaks ground on Wisconsin Tech Center for Alt-Proteins
Meati Foods adds points of sale, raises $100m
21st.BIO inaugurates pilot facility
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