Solid state fermentation: Pioneering sustainable innovation in the alternative protein domain
Solid-state fermentation (SSF) could be a game-changer for the alternative protein industry — and we’ve just released a comprehensive report in collaboration with Barak Dror, PhD, MBA that lays it all out.
SSF holds immense potential to solve some of the biggest challenges in the alternative protein industry — from improving texture and flavor to enhancing nutritional profiles and reducing production costs.
Written by:
Barak Dror, PhD, MBA
Solid Fermentation Innovation
Solid-state fermentation (SSF) could be a game-changer for the alternative protein industry — and we’ve just released a comprehensive report in collaboration with Barak Dror, PhD, MBA that lays it all out.
SSF holds immense potential to solve some of the biggest challenges in the alternative protein industry — from improving texture and flavor to enhancing nutritional profiles and reducing production costs.
This report will capture all you need to know and dives deep into:
✅ The fundamentals of SSF
✅ How to scale it effectively
✅ Key companies already working in this space
✅ The most promising opportunities for for driving innovation in the alternative protein space.
We’re incredibly grateful to our reviewers and collaborators who helped bring this to life: Daria Feldman Ph.D, Lucas Eastham, Adam Leman Ph.D., Nir Goldstein, Avishag Levi Bar-Shalom, Ph.D., Ofir Benjamin Prof. Ph.D., and the whole team at The Good Food Institute Israel.
About Barak Dror
Barak is the Founder and Manager of Solid Fermentation Innovation (SFI), a biotech service company specializing in solid-state fermentation- from the first idea to the final product. In this role, he focuses on using fermentation technology to enhance production processes and build cost-effective, high-quality solutions for various industries. Prior to SFI, his work in the alternative protein domain has seen him manage diverse teams dedicated to developing practical fermentation-based solutions in the flavor domain, that respond to the growing demand for sustainable, alternative proteins. Holding a PhD in Biotechnology and an MBA in Biomedical Entrepreneurship, Barak built his foundation in biotechnology and microbiology through academic studies that deepened his understanding of microbial-based methods and techniques. He has applied this expertise in various roles spanning research, project management, and operations across the biotech, agtech, and foodtech sectors. Beyond his professional roles, Barak is a proud husband and father to two youngsters, Tamara and Be’eri. In his spare time, he enjoys reading, hiking, and watching old French movies.
