The Food and Agriculture Organization of the United Nations (FAO) has released a new report titled 'Precision Fermentation – With a Focus on Food Safety,' authored by Drs Sturme, van der Berg and Kleter from Wageningen Food Safety Research.
This report explores the transformative potential of precision fermentation in food production while addressing critical food safety considerations, providing a timely resource for industry stakeholders.
Precision fermentation is increasingly recognised as a game-changing approach within the food industry. Unlike traditional fermentation processes, precision fermentation uses microorganisms like yeast or bacteria to produce specific ingredients – such as proteins, fats or enzymes – through a highly controlled and efficient process, enabling the creation of animal-free dairy, alternative proteins and other sustainable food solutions.
As the sector evolves, the FAO's latest report underscores the importance of establishing clear regulatory frameworks and safety protocols to ensure consumer protection and industry accountability.
Key findings of the FAO report
Nomenclature challenges: The report identifies a significant challenge due to the lack of a universally accepted definition for precision fermentation. The authors state: “The absence of a standardised definition can lead to confusion among stakeholders and impede the development of effective regulatory frameworks”. This ambiguity complicates communication among food safety authorities and industry players.
Production phases: The authors outline three essential phases in precision fermentation:
Technology development: Innovating and refining fermentation methods, which can involve partnerships between research institutions and private companies.
Upstream fermentation: The initial phase where microorganisms are cultivated in bioreactors, akin to large brewing tanks.
Downstream processing: Extracting and purifying final products, which is vital for ensuring safety and quality. The report noted: “The downstream processing phase is where the integrity and safety of the final product are determined”.
Global regulatory frameworks: Insights from consultations with over 100 regulatory experts reveal a need for harmonisation in regulatory approaches across jurisdictions. “A cohesive global approach to regulation is essential to ensure that precision fermentation technologies can be safely and effectively integrated into food systems,” the report pointed out. The authors also highlight existing frameworks in countries like the US, Canada and Singapore, which have begun to implement specific regulations for precision fermentation-derived products.
Case Studies and best practices: The report provides detailed case studies on successful applications of precision fermentation, including:
Bovine milk whey protein: Produced using Trichoderma reesei.
Human-identical milk oligosaccharides: Highlighting advancements in infant nutrition.
Soy leghemoglobin: Used as a meat flavour additive, showcasing its commercialisation in various countries.
The FAO report is particularly relevant for companies operating in the advanced fermentation space, such as Perfect Day, Ginkgo BioWorks, TurtleTree Labs and Solar Foods. These organisations exemplify the innovative spirit of the industry while navigating the complexities of food safety.
The report highlights the need for adaptive regulatory frameworks that can keep pace with technological advancements. “Collaboration among stakeholders is paramount to ensure that the benefits of precision fermentation can be realised without compromising food safety,” the authors emphasised.
The report recommends that food safety competent authorities engage in ongoing dialogues to shape policies that foster innovation while safeguarding public health.
