Technological and commercial readiness of microbial fermentation

The microbial fermentation sector is complex and diverse. As a result, it has reached different levels of technological maturity and commercial readiness for different applications.

Mycoproteins for meat substitutes have been commercially available for several decades. The technology behind mycoproteins is well-established, with these products widely available in supermarkets and used in a variety of foods. The TRL for mycoproteins is thus at level 9, which indicates that the technology is proven and accepted in operational environments.

Recombinant protein technology for food applications is more varied in its TRL. Many recombinant proteins are still in the development or early commercial stages, In general, the TRL for recombinant proteins is 5 to 7, indicating that the technology has been validated in relevant environments and is beginning to be deployed in pilot projects or limited market releases.

Some recombinant proteins, such as those used in alternative dairy products, are also reaching commercial maturity, though not as widespread as mycoproteins. These products have reached TRL 8-9 with the technology proven and in some cases available commercially (CRI 2), but not as widely integrated across all potential markets and applications as mycoproteins. 

Industrial capability

There is a global lack of industrial capacity to scale up microbial fermentation. Indeed, existing fermentation facilities tend to have been designed many years ago for other purposes than the production of food. Significant investments have been going into the construction of such facilities, although most have been planned for facilities based eslewhere than in Europe, and notably in Northern America or the Middle East.[1]