Curating Content To Support Learning About Humanity's Transition

Posts tagged with:  Catherine Tubb

By: The Posts Author | Posted on: 6 Dec 21

According to a new report by the Farm Animal Investment Risk & Return (FAIRR) initiative, a global investor network that aims to put factory farming on the environmental, social and governance (ESG) agenda, animal agriculture is deeply unprepared for the transition to a sustainable food system. But there is one interesting silver lining: 28 out of 60 publicly-listed animal protein companies – almost half – now have some involvement in alternative proteins, which includes seven in cultivated meat. The shift toward alternative proteins even from within parts of the existing agricultural system is a signal of what’s to come: Precision …

The Protein Universe: To an Infinite Protein Palate and Beyond, Thanks to Precision Fermentation Read More »

According to a new report by the Farm Animal Investment Risk & Return (FAIRR) initiative, a global investor network that aims to put factory farming on the environmental, social and governance (ESG) agenda, animal agriculture is deeply unprepared for the transition to a sustainable food system. But there is one interesting silver lining: 28 out of 60 publicly-listed animal protein …

The Protein Universe: To an Infinite Protein Palate and Beyond, Thanks to Precision Fermentation Read More »


By: The Posts Author | Posted on: 6 Jan 21

What do the marmalade you put on your toast and the vitamin you perhaps take at the same time have in common? Both have an ingredient called citric acid, an ubiquitous, weak organic acid. Indeed, citric acid is the molecule that led to the technology which enabled the mass production of penicillin. Citric acid is a naturally occurring molecule found most concentrated, as the name might suggest, in citrus fruit. Today citric acid is a commodity chemical produced and consumed throughout the world, across a range of industries. As an antioxidant and acidifier it can be used to preserve and …

The Fermentation Led Disruption of Citric Acid Read More »

What do the marmalade you put on your toast and the vitamin you perhaps take at the same time have in common? Both have an ingredient called citric acid, an ubiquitous, weak organic acid. Indeed, citric acid is the molecule that led to the technology which enabled the mass production of penicillin. Citric acid is a naturally occurring molecule found …

The Fermentation Led Disruption of Citric Acid Read More »


By: The Posts Author | Posted on: 9 Sep 20

At the heart of our work at RethinkX are cost curves. They are much more than a visual tool for understanding the exponential fall in costs, they are a roadmap to explaining how disruption happens. In the case of precision fermentation (PF), each step down the cost curve has opened up the cost competitiveness for new sets of products, from pharmaceuticals (like insulin[1]), enzymes, flavors and fragrances, to cosmetics, materials, food, and all in-between. We talk about some of these products and companies in our blog “Precision fermentation is nothing new and it’s here to stay”. Today, the cost of …

The Roadmap to Disruption and Market Opportunities Read More »

At the heart of our work at RethinkX are cost curves. They are much more than a visual tool for understanding the exponential fall in costs, they are a roadmap to explaining how disruption happens. In the case of precision fermentation (PF), each step down the cost curve has opened up the cost competitiveness for new sets of products, from …

The Roadmap to Disruption and Market Opportunities Read More »


By: The Posts Author | Posted on: 3 Sep 20

Today, we are on the cusp of multiple disruptions in food and  materials. So why now? In a previous blog we discussed how precision fermentation (PF) has been around for 40 years. We know this because we can pinpoint the first product commercialized from PF – human insulin. Human insulin is an illustrative example of how PF created a superior product that led to a rapid disruption of an incumbent product. In this blog, we discuss some of the technology convergence that led to scientists being able to produce human insulin via PF, as well as some of the economic …

The Disruption of Insulin – The First Product from Precision Fermentation Read More »

Today, we are on the cusp of multiple disruptions in food and  materials. So why now? In a previous blog we discussed how precision fermentation (PF) has been around for 40 years. We know this because we can pinpoint the first product commercialized from PF – human insulin. Human insulin is an illustrative example of how PF created a superior …

The Disruption of Insulin – The First Product from Precision Fermentation Read More »


By: The Posts Author | Posted on: 30 Jun 20

“The prevailing production system will shift away from a model, of centralized extraction and the breakdown of scarce resources that requires vast physical scale and reach, to a model of localized creation from limitless, ubiquitous building blocks – a world built not on coal, oil, steel, livestock and concrete but on photons, electrons, DNA, molecules and (q)bits. Product design and development will be performed collaboratively over information networks while physical production and distribution will be fulfilled locally. As a result, geographic advantage will be eliminated as every city or region becomes self-sufficient.” Rethinking Humanity, RethinkX, June 2020    Throughout history, …

Take a Byte! Food-as-Software Read More »

“The prevailing production system will shift away from a model, of centralized extraction and the breakdown of scarce resources that requires vast physical scale and reach, to a model of localized creation from limitless, ubiquitous building blocks – a world built not on coal, oil, steel, livestock and concrete but on photons, electrons, DNA, molecules and (q)bits. Product design and …

Take a Byte! Food-as-Software Read More »


By: The Posts Author | Posted on: 30 Jun 20

In Part 1 we discussed why Covid-19 has impacted industrial livestock farming. Here we discuss the rise of the new protein industry in a post-Covid-19 world. Covid-19 is accelerating the collapse of the old system and the growth of a new one.   Will Covid-19 speed up the replacement of livestock with a new system of agriculture? The short answer is yes. Aside from adding immense, crushing pressure to the farming industry, Covid-19 has highlighted the need for continuing food innovation as an essential component of a resilient food system. Early entrants have already proven that new production models are …

The Impact of Covid-19 on Food – Part 2: The Rise of the New Read More »

In Part 1 we discussed why Covid-19 has impacted industrial livestock farming. Here we discuss the rise of the new protein industry in a post-Covid-19 world. Covid-19 is accelerating the collapse of the old system and the growth of a new one.   Will Covid-19 speed up the replacement of livestock with a new system of agriculture? The short answer …

The Impact of Covid-19 on Food – Part 2: The Rise of the New Read More »


By: The Posts Author | Posted on: 30 Jun 20

In Rethinking Food & Agriculture, published in 2019, we predicted that there will be 50% fewer cows in the US by 2030 and that by 2035 the livestock industry will be all but bankrupt. This was considered fast by many observers, but Covid-19 has since revealed the fragility of the global food supply chain, pulling back the curtain in dramatic fashion on its economic vulnerabilities and inefficiencies. This particular disruption of livestock happened because of an acute event, the pandemic, rather than the convergence of new technologies as we predicted in our report. But our analysis that the livestock industry …

The Impact of Covid-19 on Food – Part 1: The Collapse of the Old Read More »

In Rethinking Food & Agriculture, published in 2019, we predicted that there will be 50% fewer cows in the US by 2030 and that by 2035 the livestock industry will be all but bankrupt. This was considered fast by many observers, but Covid-19 has since revealed the fragility of the global food supply chain, pulling back the curtain in dramatic …

The Impact of Covid-19 on Food – Part 1: The Collapse of the Old Read More »


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