Fermentation-the use of microbes such as microalgae and mycoprotein-can be used to produce protein biomass, improve plant proteins, and create paradigm-changing functional ingredients, such as Impossible Foods’ heme. GFI’s fermentation state of the industry report is the first-ever analysis of the significant role and potential of microbial fermentation as a third pillar of the alternative protein industry, alongside plant-based proteins and cultivated meat. WASHINGTON – A first-of-its kind report released today by The Good Food Institute (GFI) reveals that globally, 2019 and the first seven months of 2020 were record periods of investment in fermentation companies creating sustainable alternatives to conventional animal-based foods and ingredients.

Inaugural report reveals fermentation as the next pillar of alternative proteins, enabling a new wave of innovative products and accelerating the industry. Advancing solutions for alternative proteins.

A sustainable, secure, and prosperous path.American national competitiveness & the future of meat.Marketing & promoting plant-based dishes.Cultivated meat research tools database.University chapters: The Alt Protein Project.

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