Precision fermentation

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

Print date: 05 December 2024 22:15

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.

Primary users

Small & medium commercial farmers
Large & industrial farmers
Livestock farmers
Foodtech companies
Agtech companies

Dietary impact

Precision fermentation can help to provide nutrients, such as proteins and fats, to people everywhere. As the population continues to grow, there will be more of a need for these nutrients. So, this system can create them at a low monetary cost and a low environmental cost.

Planetary impact

Raising livestock is very unsustainable due to the large amount of resources that have to go into growing the livestock. The process can be very inefficient and a lot of the livestock goes to waste. With precision fermentation, the parts of the livestock that we need can be grown efficiently without putting in the energy to grow an entire animal. Precision fermentation uses a fraction of the land, water, and other inputs needed to raise livestock.

Equity impact

Creating proteins from precision fermentation costs much less than raising livestock for proteins. So, this could help to make proteins more accessible and affordable to people around the world. In addition, these nutrients can be made anywhere as long as there is the equipment to make them.

Main concerns

A lot of people rely on agriculture and the raising of livestock for employment. So, if we switch to precision fermentation, people might be lose their jobs. In addition, there are many cultural barriers of eating meat that will have to be overcome.

Supply chain segment

Agricultural inputs and primary production practices

Maturity level

Gaining traction

Criteria

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

Context

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

Precision Fermentation Company

Business information

Company that uses precision fermentation in order to create dairy products without the cows

worldwide

perfectdayfoods.com/proc...cess/

Shared by PRE-LAUNCH RESEARCH TEAM

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.

gfi.org/resource/p...griculture/

Shared by IFSS Portal Research Team

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