Big food and dairy companies partner up with startups on precision fermentation

Humans have been fermenting foods for millennia, but the last few decades have seen big advances in fermentation techniques, including the rise of precision fermentation. A surge in technological innovation and startup activity in the past few years has given precision fermentation a jumpstart. Food companies are now looking at possibilities for creating novel food ingredients in a more sustainable and efficient manner compared to currently used methods. Precision fermentation has the potential to play a substantial role in the development of such food ingredients, especially alternative dairy ingredients and other alternative proteins. Today, precision fermentation offers small volumes of alternative ingredients that claim to match the taste, texture, and functionality of traditional ingredients, while offering a potentially lower environmental footprint. This is the first report in a series of publications on precision fermentation. In a follow-up publication, we will explore the associated opportunities and challenges.