TechCrunch
Plonts, a plant-based cheese company co-founded by Nathaniel Chu PhD '19, uses microbes to develop “nutritious, inexpensive and sustainable” cheese alternatives, reports Christine Hall for TechCrunch. Chu says “microbes, whether mold, bacteria or yeast, are important to create that flavor. The microbes themselves are tiny sacs of hundreds of different enzymes with many different combinations,” writes Hall.