A recent report from the Good Food Institute (GFI) indicates that the last 18 months has been a record period of investment for fermentation companies creating alternatives to animal-derived foods and ingredients. GFI’s State of the Industry fermentation report analyses the potential of microbial fermentation as a third pillar of the alternative protein industry, alongside plant-based proteins and cell-based cultivated meat. Fermentation — which involves working with microbes like microalgae or mycoprotein — can be used to produce protein biomass, improve plant proteins, and create novel functional ingredients.

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