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.
Unlocking the Secrets of the Microbial World: A Leap Forward in Fermentation Technology
