Fermentation technologies in alternative dairy and protein production

Fermentation, an ancient technology once used to make bread, cheese, yogurt and even alcoholic beverages, is now at the forefront of a modern food revolution. Thanks to advances in biotechnology, fermentation is being utilized to produce microbial proteins that can serve as alternatives to animal-based proteins. While often employed to alter a food’s flavor, texture, or nutritional profile through live microorganisms, today's techniques have expanded its capabilities and resulted in innovative and nutritious products that meet growing consumer expectations.

Fermentation in the alternative protein industry

Fermentation plays a key role in producing both functional ingredients essential for alternative protein development or large volumes of final product. This process involves cultivating microorganisms to either transform food ingredients, generate protein-rich biomass or extract specific compounds like enzymes, proteins and fats for use in the industry. Fermentation in this regard falls into three main categories: traditional, biomass, and precision fermentation. Each one offers distinct methods and benefits to create sustainable, animal-free foods.

Israel’s Chunk Foods, for example, uses a solid-state fermentation (SSF) process to transform soy and other plant proteins into meat alternatives such as steak. SSF allows control over texture, fiber alignment and flavor, using food-grade microbes to break down ingredients like soybeans, chickpeas or wheat gluten into flavorful and nutrient-rich compounds. The process results in products that closely mimic meat structure and taste, while remaining low in fat and sodium and high in protein.

U.S.-based Prime Roots takes a different approach by using koji mycelium, a filamentous fungus used in Japanese cuisine to make miso, sake and soy sauce. The company ferments koji with other plant- or fungi-derived ingredients to create a range of deli meats, including bacon, sausage, and chicken. Koji releases proteins and carbohydrates during fermentation that generate rich umami flavors and delivers a sensory experience that closely replicates animal-based meat. Prime Roots’ product line includes Koji-Turkey (Classic Smoked, Cracked Pepper, Golden Roast), Koji-Ham (Classic Smoked, Black Forest, Sugar Shack Maple), as well as Koji-Bacon and Koji-based charcuterie items like salami, pepperoni, pâté, and even foie gras. All products are free from soy, cholesterol, nitrates, hormones and antibiotics.

Biomass fermentation

Biomass fermentation leverages the nutritional power of fungal mycelium (or, the thread-like network that forms the vegetative part of a fungus) to produce protein-rich foods. In this process, mycelium is cultivated in large fermentation tanks, together with sugars and other nutrients. The fungi are fed carbohydrates, derived from by-products such as sugar beet pulp, which are inoculated with fungal cultures to grow into a dense mycelial biomass. The biomass is then processed, flavored and shaped into alternative protein products known as mycoprotein.

Mycoprotein has high levels of protein and dietary fiber, essential vitamins and minerals and it can be used as an ingredient without requiring extraction or purification.

A leading example is Quorn, developed by the UK-based Marlow Foods, which produces mycoprotein at an industrial scale using the filamentous fungus Fusarium venenatum. It results in a meat-like protein source which is rich in fiber, low in fat and, also, supportive of muscle growth. The entire fermentation process, which can be finely tuned to control color, texture, and taste, takes only a few days and offers a time- and cost- efficient means of production.

Around the world, several startups are advancing biomass fermentation to benefit its sustainable protein innovation.

Israel’s Kinoko-Tech is developing mycelium-based proteins through a biomass fermentation process that requires no further processing. By combining various fungal strains with legumes such as quinoa and lentils, the company creates complete-protein foods that contain all nine essential amino acids, as well as natural plant fibers. The company now produces a wide range of products from burgers and sausages to meatballs, kebabs and snack bars. 

Germany’s Mushlabs takes a circular approach to biomass fermentation, through the use of food and agricultural by-products as feedstock to grow edible mushroom mycelia. Its liquid fermentation process cultivates mycelial cells in bioreactors, where they multiply rapidly and are converted into high-value protein- and fiber-rich biomass. The resulting ingredient retains meat taste and texture and provides essential amino acids, dietary fiber and antioxidants. The company’s approach requires far less water and land than traditional animal agriculture, and by reducing food waste and resource consumption, offers a path toward a more sustainable food system.

All about precision fermentation 

Precision fermentation is another transformative technology which is driving the future of alternative proteins. In this process, scientists use genetic engineering to program microorganisms (such as yeast or bacteria) to produce specific proteins similar to those found in animal products. Once modified, the microorganisms are cultivated in bioreactors, under controlled industrial environments, where they efficiently convert sugars and nutrients into high-value proteins that are suitable for large-scale commercial use. 

These microbes can generate complex proteins like casein and whey, traditionally sourced from dairy, or other functional ingredients that replicate animal-based components.

A number of pioneering companies are already applying precision fermentation to food innovation.

Sweden’s Melt & Marble employs synthetic biology and metabolic engineering to develop yeast strains, capable of producing animal-free fats with the same flavor and nutritional profile as their animal-derived counterparts. As such, Melt & Marble can control the types of fatty acids produced and how they assemble into specific fat molecules. The company can then fine-tune fat composition and texture, paving the way for alternative meat product creation. 

Another example is Impossible Foods, which uses precision fermentation to produce heme, the iron-containing molecule responsible for meat color, aroma and flavor. The U.S.-based company genetically engineers the yeast Komagataella phaffii to produce soy leghemoglobin, a plant-based version of heme that is chemically identical to the animal muscle form. This ingredient gives the Impossible Burger its signature “bleeding” appearance and savory taste. Both the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have deemed Impossible Foods’ fermentation-derived soy leghemoglobin safe for consumption. It is approved for use as a coloring and flavoring agent in meat alternatives, with a maximum inclusion level of 0.8%.

Conclusion

Fermentation offers a promising solution to several challenges facing the alternative meat p industry. It enhances the products’ nutritional value and digestibility and, most importantly, it significantly improves flavor, texture, and aroma and brings them closer to the sensory experience of real meat. These advances could make alternative meats more appealing and satisfying to consumers.

Because fermented foods remain relatively new, some consumers may approach them with hesitation. However, greater transparency, education, and clear communication about their safety and nutritional benefits could help build trust and encourage adoption.

With continued innovation and advocacy, fermentation is poised to become a cornerstone of the alternative protein industry, bridging the gap between sustainability and taste, and helping redefine the future of food.