Emissions-to-feed protein production, fermentation animal-free cheese, greener medical gloves, and more: The Digest’s Top 8 Innovations for the week of December 4th

This week is filled with ‘Gouda ideas’ like San Francisco animal-free cheesemaker that uses precision fermentation to produce casein, a protein present in cow’s milk, or cell-based meat company that developed cultivated chicken mince that it hopes will address both an increasing appetite for chicken and concerns for the environmental impact of meat consumption.

In today’s Digest, we also look at an emissions-to-feed company’s new production facility to make protein for fish and animal feed from carbon dioxide emissions, KFC Canada switching to bamboo, corn and sugarcane bases cutlery, a medical glove maker developing greener option as pandemic rages, and more.