Recent trends in the production of proteins by precision fermentation for improving the quality and attributes of food: Role of genetic engineering towards next generation of food production
Srutee Rout, Prem Prakash Srivastav
Abstract
The convergence of advancements in traditional fermentation methods and genome sequencing-based technologies is driving the transformation of our food production system. “Animal-based agriculture,” especially the production of protein-rich foods from ruminants, is unsustainable and has significant environmental impacts. Hence, animal-based proteins are produced by combining recombinant DNA technology through microbial fermentation, which is categorized as a new category for the production of alternative proteins. This emerging technology, named precision fermentation (PF), is now set to disrupt traditional animal-based agriculture. Various plant-based egg and milk substitutes and different meat component substitutes are already being marketed using PF technology. The initial production phase of these products used proteins as additives to mimic the products actively produced in the food sector. To achieve cost efficiency, production yields must be significantly higher than those required for proteins, making process optimization, strain engineering, and scaling up critical factors for their success. The sustainable production and market introduction of PF-derived ingredients requires a collaborative, transdisciplinary approach involving multiple stakeholders. This development in alternative proteins creates a new research frontier that blends process engineering, biotechnology, and sustainable food protein production. • Precision fermentation optimizes plant and dairy proteins for sustainable food systems. • Genetic engineering enhances protein functionality and sensory attributes in foods. • Advances in fermentation reduces allergens and improve nutritional protein profiles. • Next-generation proteins enable innovative applications like 3D printing and tailored foods.