Biomass fermentation is rapidly emerging as a cost-effective alternative to precision fermentation in the food industry. This innovative approach allows companies to produce a diverse range of ingredients, from mycoprotein to DHA-enriched animal feed supplements, by utilizing the entire biomass. This not only reduces the need for expensive downstream processing to extract highly purified components but also opens up new avenues for sustainable food production.
Recent developments in this field were highlighted during a “growth hack” event hosted by MISTA, a food innovation platform backed by Givaudan. The event brought together 14 foodtech startups and major players like Danone, CJ CheilJedang, and Bühler to explore the potential of biomass fermentation. Participants collaborated at MISTA’s Innovation Centers in San Francisco and Zurich to create prototypes that showcased the versatility of biomass-derived ingredients, including high-protein cookies made with postbiotic bacterial protein and mango lassi infused with chlorella.
Dr. Céline Schiff-Deb, chief science officer at MISTA, emphasized the disruptive potential of biomass fermentation. “We were looking at something that can really, truly disrupt the food system by bringing ingredients that can compete in the market today with animal and plant-based protein,” she stated. While the production cost ranges from $1.50 to $10 per kilogram, the current challenge lies in scaling production to meet demand. Schiff-Deb remains optimistic about the future, believing that biomass fermentation could play a pivotal role in a decentralized food system.
The event also highlighted the need to diversify feedstocks beyond traditional sugars. Many participants discussed innovative approaches to utilizing gases like CO2 as fermentation feedstocks. Dr. Zane Starkewolfe, cofounder of Optimized Foods, pointed out the untapped potential in food industry side streams, which could be harnessed to create valuable ingredients. “There are billions of pounds of almond hulls full of sugar right here in California, but the infrastructure to utilize that sugar effectively is lacking,” he noted.
Corporate representatives echoed the excitement surrounding biomass fermentation. Cornelly Van Der Ven from Danone Nutricia Research sees these new protein sources as complementary to existing animal and plant proteins, enhancing the nutritional profile of food products. “Many of those sources bring not only proteins but also other nutrients, helping to build complete nutrition,” he explained.
The event served as a networking opportunity for major corporations and startups, fostering collaborations that could accelerate the development of biomass fermentation technologies. Florian Viton, SVP at CJ CheilJedang, noted that the growth hack allowed them to tap into the biomass fermentation ecosystem early on, facilitating connections with both established players and emerging startups.
However, the path to commercialization is not without challenges. Richard Kenny from Hawkwood Biotech Partners cautioned that the economic viability of these ventures is critical. “It’s very difficult to get returns from a plant unless you’re selling a product worth $5 per kilogram or more,” he warned, highlighting the so-called “valley of death” that many startups face when transitioning from concept to market-ready products.
Thierry Duvanel from Bühler Group reinforced the need for innovative solutions that can be implemented in diverse environments, particularly in developing regions. “Most of these solutions are designed in the Western world, but we need to focus on the feasibility and deployment of such technologies in low-cost environments,” he stated, emphasizing the importance of addressing global food security challenges as the world population approaches 10 billion by 2050.
As the food industry continues to evolve, biomass fermentation stands out as a promising technology that could reshape our approach to nutrition and sustainability. With significant interest from both startups and established companies, the future of this innovative fermentation method looks bright, potentially paving the way for a more resilient and efficient food system.