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Glossary

Precision Fermentation

The process of fermentation, which involves the microbial or enzymatic conversion of organic substances, has been known for a long time and plays a central role in the processing of many foods. Initially an uncontrolled process, fermentation has now become standardized and industrialized, essential to produce wine, cheese, yogurt, bread, beer, and sauerkraut.

With the latest biotechnological methods, such as the CRISPR-Cas gene-editing tool, microorganisms used for fermentation can be better adapted to human needs. This allows for not only improved control of fermentation processes but also the development of entirely new applications. For instance, genes from animals or plants can be inserted with great precision into the microorganisms. This enables the production of enzymes like heme from leghemoglobin in soybeans, which is used in the creation of the meat substitute "Impossible Burger". Moreover, undesirable ingredients, such as cholesterol or allergens like lactose, can be removed to optimize food products.

Examples of how ingredients or enzymes are already produced with precision fermentation today include the production of insulin, rennet for cheese-making, various sweeteners, flavors, vitamins, and nutrient solutions for the growth of lab-grown meat from cell cultures.



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