Review: Technical Production Methods of Precision-Fermented Foods Identification and Characterisation of Hazards

This review examined production methods for precision fermentation of food ingredients, using the FSA’s working definition centred on genetically modified micro-organisms producing functional components. It maps host selection (yeasts, filamentous fungi, selected bacteria), genetic design (CRISPR, omics, adaptive evolution), upstream operations (media, alternative feedstocks, cell banking, seed trains, bioreactors) and downstream purification (harvesting, extraction, membranes, chromatography, stabilisation). It identifies risk clusters: chemical contaminants and residues; microbial contamination and host-cell remnants; GMM-specific issues such as toxins and horizontal gene transfer; and product-related concerns including allergenicity and unintended bioactivity. The review concludes that proportionate, multi-layered risk assessment, controls and oversight are essential.