The Global Precision Fermentation Market size is expected to reach $11.8 billion by 2028, rising at a market growth of 41.5% CAGR during the forecast period.
Precision fermentation is a process in which, microbial hosts are used as cell factories to produce certain functional components. These components are normally used at considerably lower levels and have higher purity requirements than the main protein constituents. These useful additives can enhance the sensory qualities and practical qualities of food made from plants or from animal meat. With careful fermentation, enzymes, flavorings, vitamins, natural colors, and lipids can be produced. Examples include dairy proteins, egg proteins, and heme protein.
Living microbes convert organic substances, such as sugars, into useful components through the process of precision fermentation. Beer and wine producers use one of the most well-known fermentation techniques to turn sugar into alcoholic beverages, like ethanol. The metabolic route of fermentation is being constantly encountered. The human body ferments lactic acid from sugar, which leads to lactic acid buildup in the overworked and oxygen-depleted muscles. The sour flavor of yogurt is created by the exact same fermentation process. Additionally, throughout recent years, scientists have used fermentation to instruct cells to produce a wide range of goods, including medications, food ingredients, and cosmetics.
The term precision fermentation is typically employed to distinguish between product-specific fermentation and general metabolic fermentation. Microbes function as microscopic cell factories in precision fermentation and are programmed to create a particular good. In strain engineering, the microorganism is given instructions on how to produce certain substances. The bacteria are cultivated in enormous quantities, frequently in the hundreds of millions of liters, and provided crucial nutrients to support their growth after being designed. The target product is recovered and refined to produce a functional product once a critical mass has been reached.
The COVID-19 pandemic delivered a significant impact on various businesses all over the world. One of the most affected industries due to the pandemic was the food and beverage industry. The demand for processed food, as well as various food products, substantially dropped owing to the pandemic. The lockdown imposed by several governments within their countries played a major role in hampering food production and distribution. Attributed to the demolished food and beverage sector, the precision fermentation industry was also devastated. GMOs, which are already present across a significant number of processed food items, were unable to make it to the market due to the industrial closure.
One of the major factors that are boosting the growth of the precision fermenting market is the shifting consumer preferences toward plant-based animal protein and altering eating patterns. Animal protein is also obtained by fermentation processes, in addition to animal proteins generated from plants. Bioreactors are used as microbial hosts in precision fermentation. These bacteria create various functional elements, such as enzymes found in proteins, flavorings, vitamins, pigments found in nature, etc. Due to its unique manufacturing characteristics, precision fermentation also enables the creation of pure forms of protein. Precision farming results in the production of proteins and other organic compounds that are more potent and are assimilated at lower concentrations.
The majority of animal-based food production is raising more concerns about the state of the environment. The circumstances of the environment are severely harmed by the raising of cattle for the manufacture of animal food products. Greenhouse gases, such as carbon dioxide and methane, are created in huge quantities and deteriorate the quality of the air and environment. Precision fermentation is one of the biotechnological processes used in the manufacture of food products to reduce the increased production of greenhouse gases. Precision fermentation techniques help to boost protein production since they are economical, efficient, and environmentally friendly. In comparison to animal protein or plant-based animal protein, the goods' non-allergic properties are higher.
Due to the burgeoning vegan population's demand for more animal-free products, precision fermentation for the synthesis of animal-free proteins or lipids has gained traction in recent years. This method involves genetically engineering yeast or fungi to create the gene that is typically encoded by animal DNA. Then, a desirable product that replicates the texture, flavor, and nutritional composition of actual animal products is created using these microbes. The Every Company, for instance, uses genetically altered yeast cells to produce egg white without the use of animals. Additionally, precise fermentation has a number of advantages.
Based on the Application, the Precision Fermentation Market is segmented into Meat & seafood, Dairy alternatives, Egg alternatives, and others. In 2021, the egg alternative segment acquired a significant revenue share of the precision fermentation market. Numerous meat substitutes have been introduced by manufacturers as a result of the growing trend for vegan cuisine. Creating an egg alternative is exceedingly difficult. However, several businesses increased their efforts in order to address the issue and figured out to develop an egg protein through careful fermentation.
On the basis of Ingredient, the Precision Fermentation Market is segregated into Whey & Casein Protein, Egg White, Collagen Protein, Heme Protein, Enzymes, and Others. In 2021, the egg white segment procured the largest revenue share of the precision fermentation market. Over the past few years, demand for plant-based alternatives to meat, eggs, and dairy products has grown dramatically across a variety of food kinds and uses. This movement has been fueled by a variety of factors, such as consumer shifts toward flexitarian diets, allergenicity, and sustainability.
By Microbe, the Precision Fermentation Market is categorized into Yeast, Algae, Fungi, and Bacteria. In 2021, the algae segment witnessed a substantial revenue share of the precision fermentation market. The concept of eating algae has been around for more than fifty years. As a substitute protein source, it has not been very popular among consumers. The next generation of microalgae-based ingredients is being developed in competition between small businesses like Sophie's BioNutrients and Noblegen and large multinationals like Nestle and its Corbion alliance.
| Report Attribute | Details |
|---|---|
| Market size value in 2021 | USD 1.1 Billion |
| Market size forecast in 2028 | USD 11.8 Billion |
| Base Year | 2021 |
| Historical Period | 2018 to 2020 |
| Forecast Period | 2022 to 2028 |
| Revenue Growth Rate | CAGR of 41.5% from 2022 to 2028 |
| Number of Pages | 217 |
| Number of Tables | 400 |
| Report coverage | Market Trends, Revenue Estimation and Forecast, Segmentation Analysis, Regional and Country Breakdown, Companies Strategic Developments, Company Profiling |
| Segments covered | Microbe, Application, Ingredient, Region |
| Country scope | US, Canada, Mexico, Germany, UK, France, Russia, Spain, Italy, China, Japan, India, South Korea, Singapore, Malaysia, Brazil, Argentina, UAE, Saudi Arabia, South Africa, Nigeria |
| Growth Drivers |
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| Restraints |
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Region-Wise, the Precision Fermentation Market is analyzed across North America, Europe, Asia-Pacific, and LAMEA. In 2021, North America accounted for the largest revenue share of the precision fermentation market. Precision fermentation is most popular in North America, where consumers are more conscious of healthy food ingredients, veganism, and weight-loss trends. Precision-fermented proteins are extremely adaptable and can be used in a variety of products, including meat extenders, dairy substitutes, and meat analogs.
Free Valuable Insights: Global Precision Fermentation Market size to reach USD 11.8 Billion by 2028
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Motif FoodWorks, Inc., Perfect Day, Inc., Geltor, Inc., Nourish Ingredients Pty Ltd., The Every Company, Impossible Foods, Inc., Shiru, Inc., Mycorena AB, Remilk Ltd., and Triton Algae Innovations, Ltd.
By Microbe
By Application
By Ingredient
By Geography
The Precision Fermentation Market size is projected to reach USD 11.8 billion by 2028.
Increasing The Production Of Protein Through Fermentation are driving the market in coming years, however, Higher Manufacturing Cost restraints the growth of the market.
Motif FoodWorks, Inc., Perfect Day, Inc., Geltor, Inc., Nourish Ingredients Pty Ltd., The Every Company, Impossible Foods, Inc., Shiru, Inc., Mycorena AB, Remilk Ltd., and Triton Algae Innovations, Ltd.
The Enzymes segment acquired maximum revenue share in the Global Precision Fermentation Market by Ingredient in 2021 thereby, achieving a market value of $3.8 Billion by 2028.
The Yeast segment is leading the Global Precision Fermentation Market by Microbe in 2021, thereby, achieving a market value of $4.45 Billion by 2028.
The North America market dominated the Global Precision Fermentation Market by Region in 2021, and would continue to be a dominant market till 2028; thereby, achieving a market value of $4.2 Billion by 2028.
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