Precision Fermentation is a new way of growing ingredients found in animal products without the need for a traditional farm. It is being used to create more environmentally sustainable animal protein.
Precision Fermentation uses genetic engineering to multiply animal cells in brewery-style tanks. This results in an extremely efficient process where specific proteins, fats, or flavor molecules are produced in large quantities.
Researchers can create more sustainable, all-natural foods that perfectly replicate the taste and texture of animal products.
In addition to meat, researchers are also creating egg and dairy alternatives, such as creating cow protein in the lab. This allows manufacturers to make ice cream, cheese, and other creamy foods.
Fermentation has been around for centuries using yeast or bacteria It is essential for making sourdough bread, beer and cheese, for example. Fermentation extends shelf life and creates unique and complex flavors and textures.
Precision fermentation technology has been around for just 30 years. It’s already used in the production of several food ingredients, including natural flavors, rennet, vitamins and stevia. But now it is getting greater attention as the need create a good-for-the-planet food system increases.
Food styling and photo by Sarah Phillips @FutureofFoodisNow
