Fermentation has evolved from the yogurts and beers of the past to become an essential component of the future food landscape. A comprehensive 72-page report released by an alternative protein industry group delves into various types and technologies of fermentation, detailing companies that utilize fermentation for diverse products, investment trends, and opportunities within science and technology.
For many years, Quorn was the sole player in the fermentation-for-animal-alternatives sector. Originally a food science initiative from the British company Rank Hovis McDougall and now owned by Monde Nissin, Quorn proudly announced last year that it has provided 5 billion meals globally over its 35-year history. The company employs the fermentation of mycoprotein, a culture derived from fungi, to produce frozen meat and cheese alternatives for chicken. Quorn is now recognized as the pioneer in what the report refers to as “biomass fermentation”—a process that leverages the rapid growth of microorganisms to create protein-rich food products much more efficiently than traditional animal sources. According to the report, biomass fermentation holds the potential to produce sufficient protein to combat global malnutrition and mitigate the environmental impact of animal-based food production.
Emerging players in the biomass fermentation arena have introduced innovative techniques, microorganisms, and products to develop alternative proteins. Nature’s Fynd—formerly known as Sustainable Bioproducts—secured $80 million in funding and commenced operations in a 35,000-square-foot facility in Chicago this year. The company aims to create a range of products from a unique fungal bacteria discovered in the extreme conditions of Yellowstone National Park. Meati employs a fermentation technique that immerses its cultures in a broth to replicate whole-cut meats, while Air Protein’s biomass fermentation converts proteins derived from carbon dioxide into edible products.
The Good Food Institute’s report also details “precision fermentation,” a method that uses microbial hosts as cells for specific functional ingredients. Items produced through this process often serve as functional ingredients rather than solid foods. The report highlights that this kind of fermentation generates essential ingredients for plant-based products or cell-based meat. Notable examples include Perfect Day, which has raised $300 million in two funding rounds since December for its animal-free dairy proteins. Other companies in the precision fermentation space include Motif FoodWorks, which raised $118.3 million to recreate proteins found in dairy, meat, and eggs for plant-based applications last year. Additionally, Impossible Foods produces its plant-based heme using precision fermentation techniques.
The role of fermentation in alternative proteins illustrates the industry’s capacity for innovative thinking. By harnessing a time-honored process that has historically produced foods like beer and kimchi, this sector is creating high-demand products aligned with emerging trends. The Good Food Institute’s report forecasts that fermentation-based companies will leverage their products to enhance, improve, and reduce production costs for both plant-based and cell-based meats. Despite the dynamic nature of this field, the report identifies significant untapped opportunities, such as exploring different substrates to nourish fermenting cells, focusing on better strains for specific applications, enhancing bioreactor designs, and integrating new steps in the fermentation process to transform proteins into food.
Beyond providing an overview of current companies and fermentation processes, the report underscores the significance of fermentation in modern food and ingredient production. It adds credibility and legitimacy to the sector, establishing fermentation as a burgeoning trend. Furthermore, with the increasing interest in nutritional products, incorporating items like bariatric advantage calcium citrate chewable tablets 500mg can complement the health benefits associated with alternative proteins, emphasizing the importance of nutrition in food innovation.