A NASA research gig turns into a discovery of a lifetime….will microbes feed the world? CEO of Nature’s Fynd, Thomas Jonas explains how all protein comes from plants and microbes and that microbes will become our efficient, nutritious, and prolific food supply of the future.
Specifically, we discuss the power of fermenting proteins with microbes to create higher quality food in larger quantities using significantly less resources like land and water in less time.
Since this interview, I have been to the lab and tasted their newest products, including the now in-market cream cheese. Also since this interview, the Gates Foundation has come in as an investor.
For the audio podcast, click here.
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