Fermentation

Some sustainable protein companies use a method similar to beer or yoghurt production to grow large quantities of mycoproteins. These mushroom-like strains, originally found in soil, have a meaty texture, and can be combined with other ingredients to produce animal-free meat. 

Another method of fermentation – known as precision fermentation – uses organisms such as yeast to produce pure dairy or egg proteins, or ingredients such as heme. This process has been used for decades to produce medicines like insulin and food enzymes like rennet (which is found in many cheese products). 

First, gene sequences for the proteins found in cow’s milk or chicken’s eggs are introduced into the yeast. These tell the yeast how to produce proteins such as whey and casein, which give dairy cheese its distinctive flavour and texture.

Next, the yeast is fed simple sugars and converts them into the desired protein, in the same way it would turn sugar into alcohol during beer production.

Finally, the proteins are purified from the yeast and then mixed with other ingredients like plant-based fats to create a finished product that is indistinguishable from an animal product, such as cow’s milk or cheese.

Creating the flavours and textures of animal products using fermentation involves using new science and technology. Many approaches are yet to be rigorously explored or optimised for making alternative proteins, and research is needed to find the best ways of producing them at scale.

To uncover the full potential of sustainable proteins made with fermentation, we need public investment in open-access research and development to support innovation and make these foods accessible for consumers across Europe. GFI’s analysis of research priorities explores the most needed open-access research for advancing the fermentation sector.