Circe and Shannon Nangle featured in an article about the potential of gas fermentation. Thanks, Elaine!
A flurry of startups has sprung up in recent years using fermentation to produce more sustainable, functional, or healthier alternatives to animal and tropical fats. Right now, most of them are feeding their microbes sugars, which are not cheap, use up agricultural land, and present?challenges if you want to operate a continuous fermentation process, says Dr. Shannon Nangle, cofounder at Cambridge, Massachusetts-based?Circe . Nangle, by contrast, is feeding her microbes carbon dioxide, hydrogen, and oxygen in a gas fermentation process completely decoupled from agriculture. And at scale, she claims, it could produce tailored fats that are cost competitive with dairy fats, cocoa butter and palm kernel oil. AgFunder #foodtech #gasfermentation #fermentation #precisionfermentation #fats Shannon Nangle