Precision Fermentation: A Key Innovation in the Food Industry

Precision fermentation is rapidly becoming a key component of the food industry. More precise than traditional or biomass fermentation, it serves as a tool for developing flavors, vitamins, plant-based proteins, and other specialty ingredients, reports FoodNavigator.

Exploring Precision Fermentation

Danone is one of the major players in this space. Beyond building the necessary infrastructure, Danone is actively exploring new technologies, including precision fermentation, to enhance the food system at its Paris-Saclay innovation center in France.

In addition to its own research, Danone is investing in start-ups specializing in this technology, such as the Israeli tech company Imagindairy.

According to Emmanuel Perrin, Senior Director of Advanced Technology Ingredients at Danone, the global protein supply is “the biggest challenge we face in protecting the food system.”

He explains that precision fermentation can develop animal-free proteins that complement, rather than replace, animal proteins. This approach is crucial as the global population continues to grow, increasing the demand for sustainable protein sources.

However, for Danone, precision fermentation remains an “exploratory” technology. “It is not yet about market deployment,” Perrin explains. Scalability remains a challenge, regulatory approval has not been fully achieved, and consumer demand is still uncertain. Nevertheless, he is confident that the technology is worth pursuing.

“What we do know is that consumers are seeking healthy foods. They are more aware of how nutrition impacts their short- and long-term health. These technologies can play a role in that.”

A Library of Ferments

Danone’s Paris-Saclay innovation center houses one of the world’s largest ferment libraries, containing 1,900 strains. According to Perrin, this library is “a true treasure” with enormous functional potential.

“Each ferment strain is used in specific processes to provide distinct benefits.” These benefits may include flavor enhancement or texture improvement.

For example, in developing Activia, one of its key products, Danone uses a complex blend of strains from its library. The ferment library is also an essential resource in Danone’s precision fermentation research.

Collaborating with Start-ups

Danone’s investment in Imagindairy was just the beginning. In partnership with Michelin, DMC Technologies, and Crédit Agricole bank, Danone is also constructing a production facility to assist start-ups in scaling up precision fermentation.

Many start-ups lack the resources to scale their precision fermentation production, and Danone’s facility aims to help them overcome the ‘valley of death’, the critical period when start-ups have launched their business but are not yet generating revenue.

Advancing Technology for Greater Efficiency

Precision fermentation technology has significantly improved efficiency. One key factor is the use of CRISPR-Cas9 genetic editing, Perrin explains. Artificial intelligence (AI) also enhances the speed and efficiency of microorganisms used in precision fermentation.