Fermentation

Fermentation is an incredibly efficient process. It enables cells to produce protein very quickly, sometimes doubling in concentration within hours, compared to months or years for animals.

This means that, compared with farming animals, meat and other alternative proteins made using fermentation are less resource-intensive. They have the potential to reduce greenhouse gas emissions, deforestation, biodiversity loss, water use, water pollution, antibiotic resistance, and foodborne illnesses. 

The fermentation process can even help to reduce food waste, by transforming agricultural surplus and byproducts into nutritious and delicious food.

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 Europe’s market research suggests open-access research into the best protein strains would be particularly valuable for advancing the fermentation sector.