In a crowded lab on the edge of Copenhagen, food scientists at Swiss biotech company Evolva Holding are scrambling to help reinvent one of the world’s most popular drinks. The location is no accident. The Danish city’s Carlsberg brewery discovered a way to isolate pure yeast cells in 1900, which was crucial to the mass production of beer, and the town has been a hub of fermentation innovation ever since. But instead of designing a new Pilsner or bock, these researchers are harnessing high-tech yeast to craft a far different quaff: the perfect soda.
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