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Fermentation—the use of fungi, bacteria, mycelium, microalgae, and other microbes as a bioproduction platform—has a long history in food production. We wouldn’t have things like beer, kimchi, or sourdough bread without it. Today, fermentation is emerging as both a key alternative protein platform in its own right and an enabler for plant-based and cultivated meat, eggs, and dairy. 

This report dives into the primary ways fermentation is used in alternative proteins, the competitive landscape, ingredient applications, investment trends, opportunities for innovation, a regulatory primer, new graphs and figures, and more.