Precision fermentation: a new ‘thing’ or just a new name? Current status locally and globally

Precision fermentation (PF) is a term used to describe the use of a range of technologies including genomics, biotechnology, synthetic biology, including Artificial Intelligence-centred to use microorganisms (bacteria, yeast, fungi) to produce food and food ingredients. The term was originally conceived in the context of more sustainable approaches taking over from traditional agriculture. Part of the rebranding is to enable clearer communication to consumers to gain their acceptance of PF foods and food ingredients. Start-ups and larger companies are developing new niche and specialty products using PF and, internationally, there are examples of commercial PF products (e.g. synthetic dairy milk in Denmark). Although these market examples are currently limited, there is enormous potential for growth of PF food and food ingredients as technological advancements and efficiency gains reduce cost of production. The market will continue to prove itself through higher value, lower-volume approaches to market entry and capitalisation with a view to broad acceptance and adoption.