Precision Fermentation: From Biotechnology to Sustainable Nutrition

Precision Fermenta􀆟on is a major revolution and the future of food. Humanity has used fermentation to produce foodstuffs and beverages since the Neolithic age. Tamed microorganisms are used to make materials, medicine and food within a closed vessel. It is underlying process to make beer, wine, yogurts, etc... It is also the process in which cows process grass for bioavailable energy. Yet, the ‘cow fermenter’ is far less efficient than precision fermentation in which we utilize
microorganisms for productions of proteins and other biomolecules. Precision fermentation has a low carbon footprint, avoids animal-to-human transmission of germs, low water usage, is cost-effective, and is environmentally-friendly without the use of animals or fields. Besides, it allows to produce proteins with improved features: whole, hypoallergenic, stable, product-fit and better-tasting proteins. We aim to bring precision fermentation to the mass food market as to the choice of safe microorganisms, yield optimization, safety checks and fitness to market. Our holistic approach includes precision fermentation design, process and optimization, safety checks, and the assessment in final industrial products fit for mass
productions. As a first example of precision fermentation, novel sweet proteins will be produced; thus, moving from harmful sugar and other sweeteners to proteins which give the sensory profile of sugar yet are healthy as they are quickly digested by the body just like other proteins.