Thanks to advances in synthetic biology, we can now engineer microbes to produce everything from enzymes to dairy proteins in fermentation tanks. But when does it make commercial sense?

AgFunder News (AFN) caught up with Dr. Casey Lippmeier, SVP innovation at precision fermentation specialist Conagen, at the SynBioBeta conference in California, to discuss:

The biomanufacturing bottleneck.
Regulatory challenges.
Domesticated vs wild microbes.
Using microbes, instead of crushed insects, to make red pigments.

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