32: Could Lab-generated Lactoferrin Be Healthier, Cheaper, and Better for the Planet?
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Episode Intro One of the two runners up for the Wilkes Center Climate Launch Prize this past year is De Novo Foodlabs, a startup with operations in North Carolina and Cape Town, South Africa, which is focused on using precision fermentation to synthesize a new kind of lactoferrin. I had to read up on this […]