
Precisionfermentation
1. Fermented foods (vegan)
Modulated plant-derived products with unique flavors, nutritional profiles and modified texture using microorganism (e.g. tempeh, tofu).
Closeness of end- product to animal-based product
- Protein replacement (no biomimicking);
- Maturity: High (ancient technique).
2. Biomass - whole cell (vegan)
Pure culture of microbiological cells (microalgae, fungi, yeast, bacteria) serving as a predominant or one of several primary ingredients in a blend.
Closeness of end- product to animal-based product
- Replication of taste and mouthfeel of animal-based products;
- Maturity: Very low for protein production.
3. Precision - purified (vegetarian)
Production of a specific type of functional protein (e.g. heme) through microbial host organisms (microalgae, bacteria, yeast or fungi).
Closeness of end- product to animal-based product
- Protein ingredient only;
- Maturity: Very low for protein production.