False. While it’s true that modern foods may not contain exactly the same nutrients as animal foods, there is the possibility that they will contain more nutrients or a better combination of nutrients that are even more health promoting.

Precision Fermentation (PF) is a highly versatile production method that is based on building products up from an unlimited set of building blocks rather than breaking them down from a fixed set (the animal’s body). This means that the micro and macro nutrition of modern products can be designed and implemented by food producers. Advancements in sensors and other health screening technology mean that modern foods could play a massive role in personalized health. Foods could be designed and produced with a nutrient profile specific to the needs of the individual consumer.

Explore the evidence...

• Precision Fermentation will allow us to produce a huge variety of molecules that can be designed to be more superior than the micro and macro ingredients we consume in our current diets. Read our blog post to find out more.
• The disruption occurring today is the second domestication of plants and animals. The first domestication allowed us to master macroorganisms (cows, sheep, pigs). The second will allow us to master microorganisms (bacteria, proteins, enzymes). Learn more from RethinkX co-founder Tony Seba here.
• With the potential of Food-as-Software (FaaS), we will be able to design food the way we design apps. Any micro or macro-nutrient found in animal products will be able to be replicated, and built upon to create food that superior in every possible way. Learn more about the idea of Food-as-Software from Tony Seba.
• To learn more about the infinite number of proteins able to be created through PF read our blog.
• To learn more about the incredible range of products made using Precision Fermentation today, take a look at our Periodic Table of Precision Fermentation.

Witness the transformation

We are on the cusp of the deepest, fastest, most consequential disruption in food and agricultural production since the first domestication of plants and animals 10,000 years ago. The cost of modern proteins will be five times cheaper than existing animal proteins by 2030 and 10 times cheaper by 2035. Eventually, they will be nearly as cheap as sugar. They will also be superior in every key attribute–more nutritious, healthier, better tasting and more convenient, with almost unimaginable variety. 

Learn more about the disruption and transformation of the food and agriculture sector.

Published on: 12/07/23