The global precision fermentation market is expected to grow at a CAGR of 33.01% from 2023 to 2029, driven by increasing demand for sustainable and alternative protein sources. Precision fermentation is the process of using microorganisms to create various products, such as food ingredients, drugs, and biofuels. The method uses genetically modified microorganisms to maximum production processes and product quality, unlike traditional fermentation which uses natural organisms. The growing use of alternative protein sources, such as plant-based and lab-grown products, is a major driver of the market. Precision fermentation allows for the production of plant-based proteins, dairy alternatives, and cultured meat, which are sustainable and can meet the growing demand for protein without the need for animal husbandry. The market is also expected to expand into new applications, including cosmetics, textiles, and agriculture, where precision fermentation can provide sustainable and eco-friendly alternatives to traditional methods. Overall, precision fermentation is expected to play a key role in the development of sustainable and alternative products that meet the growing demand for healthy, personalized, and sustainable food and other products.

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Pow.Bio, a startup that is revolutionizing the field of precision fermentation, has opened a new 25,000 sq ft facility in Alameda, California. The facility is equipped with a fleet of dual-chamber continuous fermentation systems and proprietary software, allowing for the production of hundreds of kilos of ingredients. CEO Shannon Hall believes that the new facility will help companies overcome the high costs and prolonged development timelines associated with traditional batch precision fermentation processes.

Pow.Bio’s continuous fermentation process decouples the growth of microorganisms from the production of target ingredients, solving problems such as contamination and genetic drift. The company’s technology enables the production of large quantities of ingredients without the need for traditional batch processing, resulting in significant cost savings and increased efficiency.

The facility is designed to be capex-light, allowing customers to integrate the technology into their existing infrastructure with minimal modifications. This makes it possible for companies to shift from batch or fed-batch to continuous operation without significant capital expenditures, resulting in faster and lower-cost production.

Pow.Bio works with customers of all sizes, from startups to publicly traded multinationals, and has a proven track record of delivering results quickly and deploying its solution within existing systems. The company’s technology has the potential to revolutionize the biomanufacturing industry by enabling the production of high-quality ingredients at a lower cost and faster rate.

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In the science fiction world, the idea of eating synthetic food grown in vats is a common theme. However, what if I told you that this technology is already here and has been around for decades? Precision fermentation, a process that uses microorganisms to produce food and other products, has been used to make foods like cheese, wine, and beer. This technology has the potential to revolutionize the way we produce food.

With the rise of CRISPR, genetic engineering is now easier and more accessible, allowing for a wide range of new products to be created. Companies like Impossible Foods and Perfect Day are already producing plant-based meat and dairy products, such as vegan milk and cheese, using precision fermentation. Other companies are working on creating egg substitutes and even protein-rich flour made from hydrogen-eating bacteria.

The benefits of precision fermentation are numerous. It’s a cruelty-free and environmentally friendly way to produce food, reducing the need for animal agriculture, which is a significant contributor to climate change. It’s estimated that 1/3 of the world’s arable land is used to grow feed for animals, and that livestock production is responsible for 14.5% of global greenhouse gas emissions.

However, there are concerns about the lack of transparency and control over these new technologies. With companies keeping their methods and production processes secret, it’s difficult to assess the true environmental impact of precision fermentation. Dr. Julie Guthman, a professor of social sciences, notes that Silicon Valley food tech entrepreneurs are more concerned with making a profit than with being transparent and accountable to the public.

Ultimately, the future of food production is likely to be a combination of conventional and advanced technologies. As we move forward, it’s essential to balance the need for innovation with the need for transparency and regulation to ensure that this technology is used responsibly and sustainably.

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Companies like Creamilux are using precision fermentation to create dairy-like products, including alternatives to milk, cheese, and butter. These products, such as Tastilux and Creamilux, can help simplify food manufacturers’ formulas by providing potent ingredients at low inclusion rates. The technology can also reduce the need for hydrogenation, chemical additives, and artificial flavors. Other companies, like Oobli and TurtleTree, are using precision fermentation to create products like chocolate and lactoferrin, a milk protein with potential health benefits. The development of these products has led to the formation of the Precision Fermentation Alliance, a group of nine companies working together to ensure that regulators use a science-based approach in regulating the technology. However, there are challenges to scaling up production, particularly for ingredients that require large quantities, such as bulk alternative proteins. Despite these challenges, precision fermentation holds great promise for creating sustainable and animal-free food options.

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Vivici, a Dutch protein startup, has raised €32.5 million in funding to produce high-quality proteins without using animals through precision fermentation. The investment will enable the company to expand internationally, launch a second dairy protein ingredient, and build long-term production capacity. The Eindhoven University of Technology (TU/e) has also announced a €200 million investment to construct a new lab building and cleanroom, which will be used for semiconductor research and education. The European Union has unveiled a €200 billion investment in AI gigafactories, with the aim of establishing four facilities to train highly complex AI models. Finally, Sirius Medical, a spin-off of the Netherlands Cancer Institute, has secured €10 million in funding to advance its surgical marker navigation portfolio and expand its global presence. The funding will improve the company’s system and software, making it more user-friendly and expanding its uses, and strengthen sales and support in new markets. Overall, these investments highlight the significant potential for growth and innovation in various industries, including technology, healthcare, and sustainability.

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Spanish biotech startup Allbiotech Biotechnologies has launched its Genesys V1 bioreactor, a lower-cost alternative for precision fermentation research. The bioreactor is designed for early-stage testing, process optimization, and scale-up research in food production and is priced at one-third of traditional pharmaceutical bioreactors. The company aims to make bioreactor technology more accessible to food tech startups, research institutions, and universities. The Genesys V1 bioreactor features a 1-liter glass vessel, integrated sensors, and five peristaltic pumps, making it ideal for precision fermentation applications. Allbiotech was founded in 2024 with the goal of reducing the cost barrier associated with precision fermentation equipment. The company plans to scale its operations through a direct-to-consumer sales model, bypassing traditional distributors and reaching customers through digital channels. This innovation has the potential to democratize access to bioreactor technology, promoting the development of sustainable and sustainable food production methods.

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Precision fermentation, a technology that produces protein products, was previously seen as a mid-term alternative to plant-based and lab-grown meat. However, only a few companies, such as Perfect Day, have successfully moved from the tech stage to commercial products. As a result, companies are now focusing on developing high-value products, such as nutrients. One key nutrient that has emerged is lactoferrin, which has antibacterial, antiviral, and anti-inflammatory properties. TurtleTree, a company that uses precision fermentation, has pivoted from developing alternative milk and dairy products to focusing on lactoferrin as its star product. The company aims to use lactoferrin in sports nutrition and target vegan and vegetarian athletes who lack access to dairy-based proteins. Other companies, such as FrieslandCampina and All G Foods, are also working on developing lactoferrin made via precision fermentation. TurtleTree has successfully completed self-GRAS application in the US and partnered with brands like Cadence Cold Brew and Strive to launch products. The company is also set to launch a lactoferrin-containing coffee in Singapore in 2025.

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Dutch ingredients start-up Vivici has raised €32.5 million in Series A funding to expand its precision fermentation dairy protein business. The funding was led by APG on behalf of pension fund ABP and Invest-NL, with additional support from InnovationQuarter and existing shareholders DSM-Firmenich and Fonterra. Vivici plans to use the investment to enter new international markets, launch its second dairy protein ingredient, and build long-term manufacturing capabilities. The company’s first commercial product, Vivitein BLG, is an isolated whey protein designed to supplement dairy industry protein production, offering significant environmental benefits, including 86% lower water usage and a 68% reduction in carbon footprint. The company aims to expand its product portfolio, with the launch of lactoferrin (Vivitein LF) expected later this year. Vivici’s CEO says the funding demonstrates investors’ confidence in the company’s mission and capabilities, and paves the way for the company to turn precision fermentation into a commercial reality. The company’s product is expected to become a mainstay of consumer protein products, offering a new standard of protein with sustainability, consumer, and commercial benefits.

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Wageningen University & Research (WUR) is launching a master’s course on precision fermentation, starting on March 10, 2025. The course aims to provide students with hands-on experience in precision fermentation, a technology that combines precision biology with traditional fermentation methods to produce specific proteins and compounds identical to those found in animal-based products without the need for traditional agricultural methods. The 8-week course has attracted over 50 students from diverse backgrounds and will cover topics such as bioprocess engineering, food quality design, and food process engineering. The course is well-timed, as the precision fermentation market is projected to grow from $1.6 billion in 2022 to $36.3 billion by 2030. The Netherlands, which has a strong background in biotechnology and food production, has launched two open-access scale-up facilities focused on precision fermentation, positioning it for strong growth in the industry. The course is part of the National Growth Fund project on Cellular Agriculture, which aims to develop the skills needed to contribute to the rapidly evolving sustainable food production landscape.

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A new company, PFerrinX26, is planning to enter the lactoferrin market by building a precision fermentation facility in the Midwest. Lactoferrin is an iron-binding protein found in mammalian milk, with benefits for human health, but has historically been costly to isolate from milk. The company is backed by Earth First Food Ventures Ltd (EFFV), which has assembled a consortium of players from the big dairy, dextrose providers, off-takers, CPG, and ingredient companies to fund a facility capable of producing 200 tons of bovine lactoferrin in the coming years. The facility will utilize genetically engineered microbes to produce lactoferrin, which can be used in various applications such as cosmetics, adult nutrition, and infant formula. The company aims to reduce costs by using continuous fermentation technology and novel approaches. The market demand for lactoferrin is expected to grow, driven by the increasing popularity of dairy alternatives, the aging population, and the growing demand for protein-enriched foods and supplements.

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The pet food industry is facing increasing pressure to find alternative protein sources due to a constricting supply chain and growing concerns about sustainability. Companies like Bond Pet Foods are using precision fermentation to create nature-identical animal proteins without the use of animals. Rich Kelleman, CEO of Bond Pet Foods, discussed their process at the 2025 Pet Food Conference. They create their proteins by isolating a protein strain responsible for producing skeletal muscle protein, combining it with brewer’s yeast, and fermentation. The resulting protein is flexible and can be incorporated into various pet food formats. Bonde has developed two protein products, a brewed chicken protein and a protein specifically designed for Hill’s Pet Nutrition, which have shown promising nutritional efficacy and environmental benefits. The company is planning to bring its products to market within the next couple of years and is refining its products to create customized solutions for dogs and cats. Bond’s novel approach to protein production has the potential to alleviate the pressure on the protein supply chain and provide pet owners with more sustainable and nutritious options.

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Liberation Labs, a US-based biotech manufacturing company, has raised $50.5 million in funding for its precision-fermented foods, with a focus on building large-scale facilities in Richmond, Indiana, and Saudi Arabia. The company aims to commercialize precision-fermented ingredients through a global network of dedicated production plants, which will feature a fit-for-purpose design to enable cost-effective solutions.

The funding round was led by the state-owned NEOM Investment Fund, which provided part of the $31.5 million raised, along with other investors such as Galloway Limited, Meach Cove Capital, and existing investors Agronomics, New Agrarian Capital, and Siddhi Capital. The remaining $19 million comes from insider bridge notes raised last year.

Liberation Labs plans to build a first commercial-scale biomanufacturing plant in Richmond, Indiana, which will have a fermentation capacity of 600,000 liters and will produce between 600 to 1,200 tons of protein annually. The company also intends to build factories in six geographies, starting with a 600,000-liter launch facility and eventually opening a plant with a capacity of four million liters in each market.

The precision fermentation company is also in the late stages of constructing a facility in Saudi Arabia, which will produce “building block ingredients” for food, chemicals, and other industrial products. The company has raised a total of $71.5 million in private capital since its founding in 2022, in addition to $55 million in non-dilutive funding commitments.

The company’s focus on precision fermentation, also known as a biomanufacturing platform, has gained interest from investors and policymakers, with the US Department of Defense providing funding for its projects. The company’s goal is to build a future where precision fermentation proteins can reach industrial scale to meet growing global demand.

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Liberation Labs, a biotech company, has raised $50.5 million in a convertible note round, bringing its total funding to $75 million. The investment was led by new investors NEOM Investment Fund, Galloway Limited, and Meach Cove Capital, while existing investors Agronomics, New Agrarian Capital, and Siddhi Capital also participated. The funding will be used to complete the company’s first commercial-scale precision fermentation biomanufacturing facility in Richmond, Indiana, which is expected to be operational in 2025. The 600,000-liter facility will produce bio-based materials for food, chemicals, and industrial applications, addressing a supply gap in the US market. The funding will also support the development of a second facility, which could be built with an additional 4-million-liter capacity. The company’s founder and CEO, Mark Warner, sees this as validation of their technology and strategy, while Jim Mellon, director of Agronomics, believes it will help build a future where precision fermentation proteins can meet growing demand globally.

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The Government of Nova Scotia is investing $1,055,000 to expand the capabilities of the Verschuren Centre’s fermentation plant in Cape Breton. The funding will enhance automation, support additional clients, and create skilled jobs in the biomanufacturing sector. The expansion will increase the plant’s client capacity from 40 to 50, allowing it to accommodate more advanced projects and drive further direct investment and job creation. The initiative will also support the development of an in-house training program, focusing on skills development in electronics, digitization, process engineering, and fermentation technology. The Verschuren Centre is a key player in Canada’s biomanufacturing sector, housing a pilot-scale bioreactor and utilizing living systems to produce commercial materials. The investment will help the centre address the demand for sustainable products in the supply chain for Canadian manufacturing, matching assets only available in Europe and Mexico.

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Better Dairy, a UK-based start-up, is developing a cheese and yogurt alternative that is animal-free, healthier, and better for the environment. The company uses precision fermentation to produce animal-free casein, a key milk protein, which allows them to make a variety of dairy products without the need for cows. This technology can produce cheese that tastes, melts, and stretches just like traditional dairy cheese, but with a lower environmental impact. The company plans to sell its proteins to existing manufacturers, enabling them to produce an animal-free cheese that is identical to traditional dairy cheese. Better Dairy’s goal is to reduce the environmental impact of dairy production, which is a significant contributor to greenhouse gas emissions and resource consumption. The company is currently producing its products at a lab scale and plans to increase production capacity and navigate regulatory approval in target markets, including the US. With approval expected by 2027 and 2028, Better Dairy aims to revolutionize the dairy industry and provide a more sustainable alternative for consumers.

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Agronomics Limited, a UK-based investment company, is a leading player in the burgeoning cellular agriculture sector. In 2024, the company made significant strides, investing £13.5 million in precision fermentation technologies and cultivated meat innovations. One notable achievement was Meatly’s development of a protein-free culture medium, which reduces the cost of cultivated meat production. The company also secured regulatory approval for its cultivated chicken for pet food, a crucial step towards commercialization. Despite reporting a net unrealised loss of £8.3 million, Agronomics’ portfolio saw positive revaluations of £6.9 million. The company’s diversified portfolio, comprising 30% precision fermentation, 30% cultivated meat, and 16% Liberation Labs, allows it to tap into different market segments and leverage the faster commercialization timeline of precision fermentation technologies. With its focus on sustainability and innovation, Agronomics is well-positioned to capitalize on the growing demand for sustainable food solutions and alternative proteins, making it a compelling investment opportunity for those seeking exposure to this transformative industry.

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Those Vegan Cowboys (TVC), a Belgian precision fermentation start-up, has partnered with Hochland, a European cheese major, to test its dairy-identical, animal-free casein. Casein is a key component in cheese that makes it stretch and melt. TVC’s casein is produced through precision fermentation, a method that utilizes genetically-modified microbes to produce milk proteins. The partnership builds on TVC’s previous collaborations with other cheese producers, including Dutch cheese maker Westland Cheese. The companies claim that TVC’s casein can stretch better than animal-derived casein and plans to use it in new products. To bring the product to market, TVC needs to obtain regulatory approval, which may take several years. The company expects to file for approval in the US later this year and target the Asian market next. The partnership with Hochland is a significant step towards commercialization and a key milestone in reducing the cost and environmental impact of dairy production.

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New Culture, a US-based startup, has revealed the ingredients of its animal-free mozzarella cheese ahead of its launch. The company has developed a method to produce casein, a protein found in milk, using microflora fermentation. This process allows for the creation of a cheese that is identical in taste and texture to traditional mozzarella, but is free from animal products. The ingredients list includes:

* Microflora fermentation broth
* Plant-based starter culture
* Vegetable-based rennet
* Salt
* Water

The company claims that its animal-free mozzarella has a rich, creamy taste and a smooth texture, making it suitable for pizzas, lasagnas, and other dishes. New Culture’s innovative production method has the potential to revolutionize the dairy industry, offering a sustainable and cruelty-free alternative to traditional cheese. The company plans to launch its product in the near future, with the goal of making it widely available in stores and restaurants.

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Michroma, an Argentine company, is revolutionizing the food colorant industry with its innovative, multifunctional ingredients. Through a precision fermentation process, the company cultivates specialized fungi strains that produce vibrant pigments when fed with affordable feedstocks. With backing from major industry players like General Mills and Dr. Oetker, Michroma has secured $6.4 million in funding to advance its approach to food ingredients. Its flagship product, Red+, offers a game-changing solution for plant-based meat products by incorporating essential amino acids, fiber content, and exceptional stability across various pH and high-temperature conditions. This premium ingredient has broad application potential in beverages, confectionery, and baked goods, making it an attractive option for food manufacturers seeking healthier, trend-setting products.

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The global Precision Fermentation market was valued at $3.16 billion in 2023 and is expected to reach $48.16 billion by 2031, growing at a CAGR of 40.56% during the forecast period. The market focuses on market trends, historical growth rates, technologies, and the changing investment structure. The report highlights the latest market insights, increasing growth opportunities, business strategies, and growth plans adopted by major players. Precision fermentation is an advanced biotechnological process that uses microorganisms to produce specific substances or ingredients with high precision. The market is divided into six major regions: North America, South America, Europe, Asia Pacific, the Middle East, and Africa.

The report provides an analysis of current market dynamics, future developments, and Porter’s Five Forces Analysis. It also lists key players, including Geltor, Perfect Day, Inc., The Every Co., Impossible Foods Inc., and others. The report includes a chapter on industry development, highlighting recent developments and partnerships, such as Nestlé’s launch of precision-fermented dairy protein powder and Perfect Day’s partnership with Unilever’s Breyers to produce lactose-free chocolate. Regional breakdowns are also provided, with a focus on North America, Europe, Asia Pacific, and other regions.

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The Precision Fermentation Ingredients Market Report 2025-2032 by CoherentMI is a comprehensive analysis of the market, including key trends, upcoming technologies, industry drivers, challenges, regulatory policies, and company profiles. The report provides an in-depth assessment of the market, covering future trends, current growth factors, opinions, facts, and industry-validated market data forecast until 2032.

The report notes that the precision fermentation ingredients market is expected to grow from USD 4.65 billion in 2024 to USD 58.3 billion by 2031, with a compound annual growth rate (CAGR) of 35.6%. The report also provides insights on market segmentations, including product type, ingredient source, and application. Additionally, the report includes information on leading players, such as Perfect Day Inc., Motif Foodworks, Impossible Foods Inc., and The EVERY Company (Clara Foods), and provides a detailed analysis of their strategies and growth prospects.

The report also includes information on market trends, drivers, and challenges, as well as SWOT analysis, PEST analysis, and Porter’s five force analysis. The report is designed to help businesses make informed decisions and stay ahead of the competition.

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German food-tech start-up Formo has secured a €35 million loan from the European Investment Bank (EIB) to accelerate the production of its animal-free cheese products. Formo, founded in 2019, uses micro-fermentation and precision fermentation technologies to create its products, including alt-dairy and egg-based products. The loan will enable Formo to further develop and scale its fermentation processes. Formo is currently undergoing regulatory approval for its products in the US and Europe. The company has already launched its micro-fermentation product line, with several flavors of its Frischhain product available in Germany and Austria. Raffael Wohlgensinger, founder of Formo, stated that the EIB’s support is a strong signal for European innovation and confirms the company’s strategy. The EIB loan is part of the InvestEU program, expected to unlock €372 billion in additional investment in new technologies by 2027. This follows Formo’s successful €61 million Series B funding round in September 2024, bringing the company’s total funding to over €135 million.

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Formo, a Berlin-based startup, has received a €35 million venture debt loan from the European Investment Bank to scale its fermentation technologies. The company uses microbiology to express dairy proteins like casein via precision fermentation. However, they are using different technology in their first range of cheeses, where they grow natural occurring Aspergillus Oryzae (koji) to make cheese alternatives like Frischhain and Camembritz.

The company produces triple-digit tons of cheese alternatives monthly and plans to triple capacity in the next year. While koji does not offer the same stretchability and meltability performance as traditional casein or whey proteins, Formo plans to launch own consumer products with casein proteins this year.

Formo focuses on partnerships that leverage existing facilities rather than building its own manufacturing setup. On the regulatory front, the company is working on securing self-GRAS status for its casein proteins and plans to add harder cheese features like traditional cheese within its brand range in the near future. The cash injection follows a $61 million series B round and brings total funding to $139 million.

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A French start-up, called Alt Dairy, is set to expand its animal-free dairy products production at the Ajinomoto plant, a Japanese healthcare and biopharmaceutical firm. Alt Dairy, which specialized in creating free dairy products free from cows milk, will establish a manufacturing center at Ajinomoto to scale up the production of plant-based casein, a whey protein analogue. This protein is commonly found in milk from cows and provides a similar flavor and texture experience in dairy-alternative milk and yogurt drinks.

The startup will use amino acids from genetically modified yeast at the Ajinomoto facilities to produce animal-free casein, allowing mass production and reaching a wider distribution network.

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French startup Bon Vivant has received clearance to sell its animal-free whey protein in the US market. The company uses microorganisms to produce a whey protein that is identical to traditional whey protein, but without the need for animal milk. This innovation makes it possible to produce a vegan-friendly alternative to traditional whey protein, which is commonly used in sports nutrition and food products.

Bon Vivant’s product has been recognized by the US authorities, and the company has obtained the necessary approvals to launch its product in the US market. This marks a significant milestone for the company, which has been working to develop a sustainable and animal-friendly alternative to traditional whey protein.

The use of microorganisms to produce whey protein offers several benefits, including reduced environmental impact, lower carbon footprint, and a more sustainable production process. Bon Vivant’s animal-free whey protein is also suitable for individuals with dairy allergies or intolerances, making it a more inclusive option for the food industry. With its US clearance, Bon Vivant is poised to make a significant impact in the global protein market.

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Lactoferrin is a bioactive protein found in bovine and human milk, used in infant nutrition as well as human and animal nutrition. However, its production process is complex and requires a multi-stage process of extraction, purification, and drying, making it a high-value product. To address this, companies have turned to precision fermentation, using genetically programmed microorganisms to produce proteins without the need for livestock. All G, an Australian company, is one of the pioneers in this space and has achieved self-affirmed GRAS status for animal-free lactoferrin. Their product is designed to mimic the molecular structure and functional properties of bovine lactoferrin, allowing it to align with established consumer acceptance and regulatory pathways. The company plans to commercialize their product, with a production cost lower than that of dairy-derived lactoferrin. However, the challenges to commercialization include education and differentiating the product in a competitive space. The precision fermentation industry is expected to grow in 2025, with premium PF-derived ingredients expanding into mainstream applications driven by consumer demand for transparency, quality, and sustainability.

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The European Union has invested €5 million in a fermentation project to develop better-tasting vegan cheese and kefir alternatives. The project aims to create plant-based products that are indistinguishable from their dairy counterparts in terms of taste, texture, and nutritional value. The funding will support research and development of novel fermentation technologies and microbial strains to improve the production process. The goal is to create a more sustainable and environmentally friendly alternative to traditional dairy products.

The project will focus on developing vegan cheese and kefir products that are not only more sustainable but also more appealing to consumers. The funding will also support the scaling up of production and commercialization of the new products. The project has the potential to revolutionize the dairy industry and provide a more sustainable and environmentally friendly option for consumers.

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Finnish food tech startup Onego Bio has submitted a formal notice to the US Food and Drug Administration (FDA) regarding the safety of its precision-fermented egg protein, Bioalbumen. This protein is made using a fungal strain called Trichoderma reesei and is designed to be a more sustainable and environmentally friendly alternative to traditional eggs. Onego Bio plans to target the US market first, with plans to produce 2 million liters of protein per year, equivalent to the output of 6 million hens. The company has received $15.2 million in funding and has plans to submit dossiers for novel food approval in the EU, South America, and Asia. With its production process, the company claims to use 95% less land, 97% less water, and 89% fewer greenhouse gas emissions compared to traditional egg production. The company hopes to offer a competitive price point to chicken eggs and provide a sustainable solution to the food industry.

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Sterling Biotech, a joint venture between Perfect Day and Zydus, has started constructing the world’s first precision fermentation-based dairy protein manufacturing facility in Bharuch, Gujarat. The 27-acre facility is expected to be operational by the first quarter of 2026 and has already received substantial bookings for its capacity. The facility is designed to meet the growing global demand for sustainable food ingredients and will produce dairy proteins using precision fermentation technology, which is considered better for the environment and can meet diverse customer needs worldwide. Perfect Day CEO TM Narayan stated that this facility marks a significant milestone in transforming the global food industry. The company’s precision-fermented proteins have already gained recognition in various applications, and this new facility will enable it to scale its offerings, contributing to a more resilient and sustainable global food ecosystem.

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