more than Philadelphia's, it's not really a profit center, I would say for us now, but that's okay to use it as a base cream cheese to replace the conventional, that price would need to come down really far, but hopefully it will as it takes off and the technology scales investments in fermentation based proteins tripled from 2019 to 2020 by the end of that year.
比費城的更多,它不是一個真正的利潤中心,我想說對我們現在來說,但這沒關係,用它作為基礎奶油奶酪來取代傳統的,這個價格將需要下降真的很遠,但希望它將隨著它的起飛和技術規模的投資發酵為基礎的蛋白質從2019年到2020年年底增加兩倍。