Precision fermentation

This solution was shared by PRE-LAUNCH RESEARCH TEAM , 14 May 2021

Print date: 05 October 2022 08:50

Description of the innovative solution

Alternative protein Fermentation Urban farming Preservation Water availability Behavior change Animal husbandry

Protein production in conventional animal farming systems has a very high environmental footprint and requires extensive land use. Cell cultures, especially those of yeast, have been genetically engineered to produce desired specific proteins. The yeast is grown in fermentation tanks with a productivity many-fold higher than in animal based systems. Input for growth of the yeast can be waste streams, sugar or other plant based material. Examples of precision fermentation are vanillin and enzyme of rennet, which turns milk into curds for cheese. Approved in the U.S. in 1990, rennet is now widely used in cheese making. This innovation makes it possible to produce almost any complex organic molecule. These include the production of proteins (including enzymes and hormones), fats (including oils), and vitamins to precise specifications, abundantly, and ultimately at marginal costs approaching the cost of sugar.

Supply chain segment

Agricultural inputs and primary production practices

Maturity level

Gaining traction


Food safety Food affordability Climate mitigation Climate adaptation Water use Soil health Reducing biodiversity loss Increasing agrobiodiversity Reducing pollution

SDG target

SDG 2: Zero Hunger SDG 6: Clean Water and Sanitation SDG 11: Sustainable Cities and Communities SDG 12: Responsible Consumption and Production SDG 13: Climate Action SDG 15: Life on Land


Urban Peri-urban Rural Marine/Coastal

Examples and additional resources

Real-world examples

See this solution in action in different contexts and settings around the world

Additional resources

Learn more about this solution through studies, articles, business cases, and other information

Precision fermentation and cellular agriculture
Scientific paper
Paper from the Good Food Institute summarizing the history of fermentation and novel challenges facing the growth of cellular agriculture.
Shared by IFSS Portal Research Team


Connect to others working on and with this solution around the world

No contacts yet.