Precision fermentation: what is it and why it matters

Discover how precision fermentation is transforming food production, from sustainable proteins to richer flavours. An eye-opening journey into the future of food!

Precision fermentation has been around for over 30 years, but only recently has it gained recognition for its remarkable potential to produce food and ingredients sustainably. As a result, its market size value is projected to grow from USD 3.03 billion in 2024 to USD 57.01 billion by 2032.

Precision fermentation market value growth

Source: Fortune Business Insights

With such impressive growth on the horizon, it’s clear that precision fermentation is more than just a trend – it’s a breakthrough for how we produce food and ingredients. But what exactly is precision fermentation, and why is it capturing so much attention (along with CO2 emissions)? Let’s unpack the specifics and explore its potential.

What is precision fermentation?

Precision fermentation is a process where microorganisms, like bacteria, fungi or yeasts, are “programmed” to produce specific ingredients. By rewriting the DNA of these microorganisms, scientists effectively “brew” proteins, yielding products that are molecularly identical to those found in nature.

These products don’t just mimic the flavour or texture of those from animal sources. They replicate their essential building blocks, making it possible to craft everything – from dairy proteins to egg whites – without the animals.

How does precision fermentation work?

Very broadly, precision fermentation be broken down into 3 key steps.

1. Creating the DNA

The first step involves crafting a specific strand of DNA that contains the precise instructions needed to produce the desired product, like a particular protein. This DNA is then inserted into a microorganism, such as yeast or bacteria, which will act as the production host.

2. Growing the microorganism

Once the microorganism has the DNA instructions, it’s time for it to grow. The modified microorganism is placed in a bioreactor, a large steel tank that provides the ideal environment for growth. In this cozy setting, it receives all the nutrients and conditions it needs, such as temperature and oxygen, to thrive. This phase is where the magic happens: the microorganism acts like a tiny factory, using the nutrients to produce the target protein in larger quantities.

3. Purifying the product

After the microorganism has done its job, the protein is carefully separated from the microorganism and the nutrient broth, which involves a few steps to ensure everything is clean and pure. This purification process gets rid of any leftover microorganisms or unwanted materials. Finally, the protein is often dried into a fine powder, making it ready for commercial use in various products. This step ensures that what ends up on the shelf is not only effective but also high-quality.

While the exact process can vary depending on the organism used and the product desired, the core steps remain the same for producing any recombinant protein using precision fermentation.

Why is precision fermentation changing food production

Precision fermentation is a scientific marvel that’s changing how we think about our meals and the planet. Here’s why it’s becoming a game changer:

1. Environmental benefits that matter

Animal agriculture is responsible for 65% of the world’s nitrous oxide emissions, which are about 300 times more potent than carbon dioxide when it comes to global warming. By cultivating proteins and nutrients in controlled environments, it is possible to produce these essential components with significantly fewer resources, such as the same amount of protein using just a fraction of the water and land.

2. Boosting food security

Precision fermentation offers a way to produce food closer to where it’s needed. Instead of relying on long supply chains that can be disrupted by anything from weather events to geopolitical tensions, this technology allows for localized production. This means that even in remote areas, nutritious food can be produced on-site, ensuring that everyone has access to the essentials they need to thrive.

3. Healthier choices for everyone

But it’s not just about sustainability; precision fermentation also improves our diets. We can create healthier alternatives that are free from antibiotics, hormones, and other potentially harmful substances commonly found in conventional meat and dairy products. Foods made with precision fermentation can have fewer saturated fats and calories, making them better choices for health-conscious consumers. Plus, these products can be tailored to meet specific dietary needs, catering to a growing market of plant-based and allergen-free diets.

4. Flavour and quality innovation

Let’s not forget about taste. Precision fermentation can create entirely new flavours and textures that elevate our culinary experiences. Companies are using this technology to develop unique ingredients that enhance flavour profiles in ways that traditional methods can’t. Imagine cheese with a richer flavour, or meat alternatives that taste just as good – if not better – than the real thing. The possibilities are endless, opening the door for chefs and home cooks alike to experiment and innovate in the kitchen.

5. Empowering innovation and entrepreneurship

Finally, precision fermentation is sparking a wave of innovation and entrepreneurship. Startups focused on this technology are emerging at an unprecedented pace, driven by a passionate desire to create sustainable and delicious food solutions.

This entrepreneurial spirit fosters job creation and encourages collaboration between scientists, chefs, and business leaders, leading to groundbreaking products that can reshape our food system.

Real-world applications of precision fermentation

There are some fascinating applications that are transforming what we eat – some might even surprise you. Here’s a taste of what’s happening.

1. Animal-free dairies

Have you ever craved a creamy scoop of ice cream but wanted to avoid the lactose? With precision fermentation, it’s now possible to create dairy proteins without a single cow. This innovative process involves programming microbes to produce proteins like whey and casein, resulting in products that taste identical to traditional dairy but are completely animal-free. Take Bon Vivant, a French biotechnology startup in our portfolio that’s revolutionizing the way milk is produced. By using precision fermentation to create animal-free dairy proteins, Bon Vivant is paving the way for delicious, lactose-free alternatives that don’t compromise on taste or sustainability.

2. Egg replacements

Egg whites can be created without using any chickens. This means fluffy meringues, light soufflés, and protein-packed shakes are now allergen-free and cholesterol-free, opening up a world of culinary possibilities for those with dietary restrictions.

3. Lab-made gelatine

Precision fermentation can produce collagen through a fermentation process that doesn’t involve animals at all. This lab-made gelatine can be used in a range of foods, from gummy candies to desserts, and is not only more sustainable but also suitable for those who follow a vegan or vegetarian diet.

4. Lab-grown fish

If things stay the same, we might run out of seafood for everyday consumption by 2048. Precision fermentation could be the key to tackling the worrying decline of seafood in our oceans. It allows for the cultivation of lab-grown fish that replicates the taste and texture of traditional seafood. This method addresses overfishing and the environmental concerns associated with conventional fishing practices.

5. Brewed beverages

Precision fermentation isn’t just limited to food. This technology can produce natural flavours and sweeteners that enhance the taste of drinks without the need for added sugars or artificial ingredients. Think refreshing sodas and craft beers made with precision fermentation techniques that focus on sustainability.

6. Next-gen therapies

Precision fermentation is gaining traction as a cutting-edge technology for producing biopharmaceuticals, including advanced proteins and specialized compounds. While mammalian cell culture used to be the preferred method, the focus is now shifting back to microbial fermentation, driven by the emergence of innovative therapies.

Several factors are contributing to this renewed interest in microbial fermentation, including advancements in next-generation therapeutic development and improvements in genetically modified microbial strains. This approach offers faster development times, higher yields, better scalability, and reduced production costs when compared to traditional mammalian cell culture methods.

Addressing the challenges

While precision fermentation is undoubtedly a breakthrough in food technology, there are still challenges ahead.

1. Costs can be high

Developing and scaling up precision fermentation processes can come with a hefty price tag. The technology and infrastructure needed to produce these foods at a commercial level require significant investment.

This can make it tough for startups to get off the ground, especially when they’re competing against established food giants. Although prices are expected to decrease as the technology matures and more players enter the market, for now, costs can be a barrier to widespread adoption.

2. Consumer acceptance

Many consumers still have a hard time wrapping their heads around lab-grown foods. The idea of getting their proteins from microorganisms instead of traditional farming can sound a bit strange or even off-putting to some.

Building trust is crucial. Companies need to be transparent about their processes, ingredient sourcing, and nutritional benefits to help consumers feel more comfortable. This means a lot of education and marketing efforts to show that these products are safe, tasty and beneficial for their health.

3. Steering regulations

New technologies, especially in food production, face special scrutiny from government bodies to ensure safety and compliance. Getting approval for new products can take time and resources, creating delays that can be frustrating for innovators. As precision fermentation continues to grow, it’s essential for companies to work closely with regulatory agencies to manage these hurdles effectively.

4. Complexity in production

Not everything can be created through precision fermentation. While we can whip up single proteins with ease, crafting complex food structures – like the marbled fat in a steak or the fluffiness of a baked good – remains a challenge.

Achieving the right textures and flavours requires continued research and experimentation. Innovators are on it, but this complexity means we might not see certain products hitting the market as quickly as we’d like.

5. Scaling up

Lastly, there’s the challenge of scaling production. Moving from small-scale lab environments to large-scale commercial production is no easy feat. The processes need to be optimized for efficiency while maintaining quality and taste. This transition requires technological advances and significant logistical planning, which can be a big undertaking.

Sparking the future of food with precision fermentation

As the food industry transforms, precision fermentation is emerging as a powerful solution to address challenges like sustainability and shifting consumer preferences. With an increasing demand for healthier, eco-friendly food options, the growth potential in this field is extraordinary. Precision fermentation isn’t just about creating alternatives; it’s about redefining how we produce nutritious, delicious foods using smarter, more sustainable methods that can benefit both people and the planet.

Imagine a future where food is crafted with minimal impact on our environment—where protein-rich, flavorful options are produced without compromising taste or nutrition. This is the promise of precision fermentation: a technology that goes beyond simply imitating traditional foods to creating products that are virtually indistinguishable from the originals, all while meeting the needs of a modern, conscious consumer base.

At Sparkfood, we’re dedicated to fueling this revolution by supporting new ventures in precision fermentation with both capital and expertise. Our goal is to empower innovators who are harnessing this technology to build a better, more sustainable food system. By backing these pioneers, we’re not just supporting food tech; we’re sparking a future where sustainable, high-quality food is accessible to all.