Precision fermentation: a new ‘thing’ or just a new name? Current status locally and globally
Samantha Sawyer A B * and Tom Ross BA
B
Dr Samantha Sawyer is a board secretary of FermenTasmania, which is a not-for-profit building a hub in Launceston, a UNESCO City of Gastronomy, for fermentation businesses to research, innovate and develop small scale commercial products. Sam is passionate about application and commercialisation of research and has worked in industry and academia as a researcher in industrial biotechnology and precision fermentation, plant extractives and digitisation of food quality. She won a Science and Innovation Award 2022 and was a ‘Superstar of STEM’ (2023–24). She is an innovation specialist in the water industry and co-chair of the Australian Institute of Food Science and Technology (Tasmanian branch). |
Adj. Prof. Tom Ross is a food microbiologist specialising in mathematical modelling of the microbial ecology of foods. He remains an adjunct professor at the University of Tasmania. Tom has written >170 scientific papers and book chapters. He contributes to expert committees on science-based food safety management for Australian government and industry organisations, and international organisations including the FAO and WHO. He serves on editorial boards of several international microbiology journals. Tom is energetic in communicating the potential of sound science into benefits for people and society. |
Abstract
Precision fermentation (PF) is a term used to describe the use of a range of technologies including genomics, biotechnology, synthetic biology, including Artificial Intelligence-centred to use microorganisms (bacteria, yeast, fungi) to produce food and food ingredients. The term was originally conceived in the context of more sustainable approaches taking over from traditional agriculture. Part of the rebranding is to enable clearer communication to consumers to gain their acceptance of PF foods and food ingredients. Start-ups and larger companies are developing new niche and specialty products using PF and, internationally, there are examples of commercial PF products (e.g. synthetic dairy milk in Denmark). Although these market examples are currently limited, there is enormous potential for growth of PF food and food ingredients as technological advancements and efficiency gains reduce cost of production. The market will continue to prove itself through higher value, lower-volume approaches to market entry and capitalisation with a view to broad acceptance and adoption.
Keywords: AI, artificial intelligence, biotechnology, carbon footprint, environmental sustainability, industrial fermentation, novel technological food production, safe food additives, synthetic milk.
Dr Samantha Sawyer is a board secretary of FermenTasmania, which is a not-for-profit building a hub in Launceston, a UNESCO City of Gastronomy, for fermentation businesses to research, innovate and develop small scale commercial products. Sam is passionate about application and commercialisation of research and has worked in industry and academia as a researcher in industrial biotechnology and precision fermentation, plant extractives and digitisation of food quality. She won a Science and Innovation Award 2022 and was a ‘Superstar of STEM’ (2023–24). She is an innovation specialist in the water industry and co-chair of the Australian Institute of Food Science and Technology (Tasmanian branch). |
Adj. Prof. Tom Ross is a food microbiologist specialising in mathematical modelling of the microbial ecology of foods. He remains an adjunct professor at the University of Tasmania. Tom has written >170 scientific papers and book chapters. He contributes to expert committees on science-based food safety management for Australian government and industry organisations, and international organisations including the FAO and WHO. He serves on editorial boards of several international microbiology journals. Tom is energetic in communicating the potential of sound science into benefits for people and society. |
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