Channel 4’s show visits Teesside to uncover the secrets behind Calysta’s alternative proteins

Celebrity baker and TV personality John Whaite got a taste of the future when he visited Calysta’s Teesside research facility at the Wilton Centre for the filming of the latest series of Channel 4’s Supermarkets Unwrapped.

The company uses a technique John uses every day in his bread baking fermentation to create new protein ingredients that need absolutely no input from animals or plants and can be produced without impacting wild spaces.

Peeking behind the scenes of Calysta’s research hub in England’s north east, John saw first-hand just how the company takes one of the world’s most efficient natural producers of protein, microbes, to create an ingredient that could soon help feed the planet.

Dr Geoff Bryant said: “For the past decade we have been advancing and perfecting our product and process, so it was exciting to welcome Channel 4 and their viewers at home into our facility to see our groundbreaking process.

“Supermarkets Unwrapped will show the nation the beauty and simplicity of food via fermentation, and shows how we are creating an exciting new sustainable product that supports both global food security and biodiversity.”

A nutritious protein that can be used for a number of purposes, John learned how Calysta currently uses the protein to create FeedKind® for animals and fish, but with procedures in the works to create food for pets and humans from their fermentation.

Geoff added: “I think John was surprised by how simple the core process is, and how efficiently we can create protein without using any animal or plant ingredients. It’s something we’ve worked very hard on perfecting for several years now and that’s why we strongly believe this is the future of protein.”

By Mark Adair – Correspondent, Bdaily

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