Following a comprehensive review of the fermentation sector, Lever VC, a leading venture capital firm specializing in alternative protein investments, announces the release of its latest report highlighting the top technologies that could advance the production of fermented food and ingredients.
Lever VC argues that despite notable advancements in CRISPR gene editing, AI and machine learning for bioinformatics systems, and high-throughput screening technologies, challenges remain in scaling up biological processes and lowering expenses to reach price parity with animal products.
The new report pinpoints five cutting-edge technologies that offer potential solutions to overcome existing barriers to transform the growing biomass and precision fermentation industries:
1. Organism strain development with potential to increase productivity 10X
Different methods, such as artificial intelligence/machine learning-trained algorithms or trial-and-error approaches, promise improvement in microorganism productivity, an essential aspect of achieving the cost-effectiveness of the bioprocess. The report argues that microorganism productivity limits precision and biomass fermentation economics. In addition, newly developed strains don’t have established “ready-to-go” processes and require adaptation to operate at a commercial scale effectively.
2. Continuous fermentation for enhanced bioproduction
The report says companies developing robust, generalizable continuous fermentation solutions that can easily be integrated into current operations have the potential to change the industry significantly.
Continuous fermentation is crucial for advancing the bioeconomy and has been extensively researched in the pharmaceutical industry. However, widespread adoption on a large scale has been challenging due to contamination and genetic changes in the fermenting organisms. The authors note that businesses considering transitioning from fed-batch production to continuous systems must weigh the costs of upgrading existing equipment versus purchasing new equipment tailored to the new process.
3. Improved and lower-cost downstream processing equipment
Downstream processing after product manufacturing can be costly, with chromatography and drying processes being key cost factors. Current drying methods are energy-intensive and can affect nutritional quality. By replacing the commonly used methods, new technologies can potentially improve the fermentation industry.
4. Standardization of industry waste streams for fermentation growth media
Many companies are looking to use industry waste streams to reduce feedstock costs in biomass and precision fermentation production. However, transitioning to side or waste stream-based feedstocks presents challenges, as it can vary by season and source. The report says companies that can optimize and stabilize waste streams without increasing costs could greatly benefit and scale to reach economics.
5. Data-driven technologies to identify and trace changes in sensory characteristics of products throughout the production process
According to the report, one of the main challenges is identifying the parameters in the production process that affect the taste (undesirable flavors) and overall quality of alt protein ingredients or final products.
The authors suggest that eNose sensors or other volatile analysis tools capable of gathering data and identifying flavor improvement opportunities, particularly in biomass fermentation processes, will streamline product formulation and yield cleaner-label, consistent products. By studying the correlation between bioprocess parameters and sensory parameters, manufacturers can better optimize and improve the sensory experience of their products.
Dr. Jonathan Avesar, Lever VC’s lead scientific advisor, shares, “Fermentation, a timeless technique, has yet to realize its full potential in meeting the demands for alternative protein and bio-economy applications. However, by harnessing the power of data-driven strategies, synthetic biology, and modern bioengineering, we are uniquely positioned to propel fermentation-derived products to unprecedented levels of ubiquity and impact.”
To request the full report, email [email protected].
