The Good Food Institute Europe 231d ago

Precision fermentation has been used to make ingredients like rennet for decades – and its potential for alternative proteins is expanding fast. Our recent report developed with consulting firm Arthur D. Little unpacks the most practically relevant target molecules for precision fermentation. Explore a structured approach for evaluating molecule opportunities, real-world case studies, and strategies to overcome the industry’s ‘valley of death’. By focusing on near-term, feasible molecules, companies can reduce risk, build capabilities, and lay the groundwork for scalable impact. Video navigation: 1:30 Introduction 6:47 Main presentation 39:41 Q&A For more information, read the full report here: https://gfieurope.org/resource/pathfinding-towards-precision-fermentation-viability/