The alternative protein industry can be split into 3 key pillars:
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Plant-based alternative proteins |
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Cell-based alternative proteins |
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Fermentation-based alternative proteins |
When we refer to “fermentation-enabled alternative proteins” we mean using microbial organisms such as yeast, algae or fungi as a bioproduction platform. These microbes can produce functional ingredients such as flavourings, enzymes or other food processing ingredients. They can also produce large quantities of protein biomass which can be harnessed in the production of alternative meat and dairy products.
The alternative protein industry uses fermentation in three main ways:
Traditional fermentation
Using microorganisms to process ingredients derived from plants which can result in products with unique flavours or textures
Biomass fermentation
Using the high protein content of microorganisms to produce large quantities of protein which act as the main ingredient of alterative protein food products
Precision fermentation
Using microbes to produce functional ingredients that are incorporated into alternative protein food products at lower levels, improving sensory attributes of the product
All 3 methods will be discussed at the Fermentation-Enabled Alternative Protein Summit.
For an in-depth look on the Fermentation-Enabled Protein landscape, check out GFIs Fermentation report here.