The Precision Fermentation Alliance Brings 9 Industry Leaders Together for a More Sustainable Food System

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Nine global precision fermentation leaders have come together to establish the Precision Fermentation Alliance, a new coalition that seeks to promote and champion precision fermentation as a trusted solution for a more resilient and sustainable food system.

The founding members of the Precision Fermentation Alliance (PFA), Change Foods, The EVERY Co., Helaina, Imagindairy, Motif FoodWorks, New Culture, Onego Bio, Perfect Day, and Remilk, say they plan to serve as an industry voice and a global convener for the precision fermentation industry.

The PFA will put focus on promoting understanding of precision fermentation technology, developing best practices for regulatory compliance, and unlocking public funding and public-private partnerships to accelerate industry growth.

Gaining in popularity with launches by Nestlé, Mars, and General Mills, precision fermentation is a process that creates nature-identical, sustainable versions of ingredients — chiefly dairy.

Precision fermentation dairy

The process combines the natural ability of microorganisms to turn sugars into proteins and other complex organic molecules with modern biology. Precision fermentation can produce a wide range of products that are animal-free, including proteins and fats, among other food ingredients. This approach offers significant potential benefits in terms of sustainability, as it can significantly reduce the environmental footprint of food production.

perfect day
Perfect Day’s precision fermentation whey can be made into ice cream | Courtesy

The founding members of the PFA say they have agreed to work together towards several goals. The first goal is to promote an understanding of precision fermentation technology.

The group says it hopes to establish global transparency around ingredients and foods made with precision fermentation to build trust and familiarity among consumers. This will involve educating and engaging key stakeholders throughout the food industry value chain, to establish best practices regarding regulatory, manufacturing, food safety, and communications standards and compliance.

The second goal is to develop market access and the ability to operate and market products effectively by engaging with regulators. The group seeks to unlock public funding and public-private partnerships to accelerate industry growth. The Precision Fermentation Alliance aims to bring together a broad range of stakeholders, including academic researchers, entrepreneurs, food manufacturers, policymakers, and others, to help shape the future of the industry.

‘Just the beginning’

“There is a direct line between food production, climate, socioeconomic opportunities, and equity. How we make our food is one of the foundational ways to change the world around us, and just the beginning of the vision for this group,” Nicki Briggs, MS, RDN, Vice President of Corporate Communications, Perfect Day and Chair, Precision Fermentation Alliance, said in a statement.

“This alliance codifies what we’ve always believed: a kinder, greener tomorrow is possible through collaboration. This ecosystem of mission-aligned leaders stands to exponentially accelerate what any one member could do alone.”

every macarons
Every’s precision fermentation egg protein was used in Chantal Guillon macarons | Courtesy

The Precision Fermentation Alliance will also focus on ensuring that science-based decision-making and informed public policy are used in the regulation of precision fermentation products and technology that are used in food. The Alliance will provide a forum to discuss global issues relevant to the precision fermentation industry.

“Most of us have consumed foods that contain ingredients made using precision fermentation for decades, such as vitamins, enzymes, and natural flavors, without much fanfare,” said Irina Gerry, Chief Marketing Officer, Change Foods and Vice Chair, Precision Fermentation Alliance. (Gerry is also a Green Queen contributor.)

“As we look to extend the use of this technology to produce an ever-expanding list of food ingredients, such as proteins and fats, we will be able to produce a wide variety of our most beloved foods animal-free, and with a much lower environmental footprint,” Gerry said. “Ushering in this new era in food requires clear communication, thoughtful policy, consistent regulation, and stakeholder engagement, which this alliance is positioned to do.”


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