Myth: Precision Fermentation is only a production method for making proteins

False. Precision Fermentation is a highly versatile technology that can be used to make all kinds of molecules, not just proteins.

Several companies have either announced future commercial production or have already begun commercial production of molecules made from Precision Fermentation (PF) that are not proteins.

Fats:

• C19 Biosciences, palm oil, announced

• Melt & Marble, animal fats, announced

Fibres:

• Bolt Threads, brewed protein, commercial

Terpenes (aromatic hydrocarbons):

• Conagen, alpha-Ionene, menthol, commercial

• Evolva, nootkatone, valencene, commercial

Explore the evidence...

• The disruption of our modern food industry 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). Watch RethinkX co-founder Tony Seba explain this in detail.

• All kinds of molecules on the market today, including fats, proteins, vitamins and enzymes, are being made using precision fermentation. Explore our Periodic Table of Precision Fermentation to learn more about the kinds of molecules and products created using precision fermentation today.

• Today we only use twelve plants and five animals for 75% of our food. The modern food system will allow us to make proteins and foods from any animal or plant at speed and scale. Watch RethinkX co-founder Tony Seba describe this in more detail.
• Precision Fermentation molecules will bring about profound change to the food system. While all classes of modules are important, the most important are the proteins. Learn more about the incredible potential of proteins.

Witness the transformation

The food & agriculture disruption is primarily a protein disruption driven by economics, however, many different kinds of molecules can be created through modern food processes. 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 & agriculture sector.

Published on: 12/07/23