When it comes to conversation, food is never far from our lips. The news agenda is no different, which is why we’re bringing you an insight into what we at Calysta have been reading this month.

May 2020

Challenges in the food supply chain has seen investment in alternative proteins soar
https://www.ft.com/content/edf2db2f-bbcc-42f2-8aa4-233c0c46b4c6

New figures show just how much the impact of COVID has affected our supply food chain:
https://www.forbes.com/sites/navathwal/2020/05/12/coronavirus-and-our-food-supply/#14963daf2df3

Fermentation is the future of food – we agree!
https://www.foodnavigator.com/Article/2020/04/30/Feeding-plant-based-innovation-Fermentation-is-the-future-of-the-alternative-protein-industry

Microbial technology has the potential to transform our food system – a fascinating insight from Kris Wadrop and Jonathan Rand of the UK’s CPI.
https://futurefoodtechlondon.com/interview-with-cpi/

Quarantine surprise: Americans are cooking more seafood during lockdown
https://www.nytimes.com/2020/05/05/dining/seafood-fish-coronavirus.html

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