Apologies for the confusion, but the analysis compares available pricing data for incumbent proteins to cost data generated by the analyzed models. I encourage you to read the report where this is discussed.
These are calculated cost for product, so there's more to the cost of doing business, formulating the ingredients, shipping, storage, etc. Also, many of these models are future looking and are modeled before manufacturing begins.
This report normalizes and synthesizes the technoeconomic data across fermentation APs. What does it tell us!? Quite a bit about the state of manufacturing costs, the breakdown of those costs, and how better modeling in the future could enable easier modeling and cost scenario modeling.
Driving down costs: Insights and recommendations from a meta-analysis of techno economic models of fermentation derived ingredients. GFI and Hawkwood logos. Yellow abstract rendering of fermentation tanks.
🚨 New report drop!
Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out.
Here are the top takeaways from our latest analysis 👇
Experts release 2025 dietary recommendations, emphasizing the benefits of beans, peas, and lentils
GFI’s regulatory attorney Mackenzie Battle shares her thoughts on the new advice from the Dietary Guidelines Advisory Committee:
“GFI applauds ‘Eat Healthy Your Way,’ the new and more inclusive dietary pattern recommendation from the Dietary Guidelines Advisory Committee....
Really looking forward to this seminar next week. How do we expand our repertoire of microbial protein sources? Dr. Shahin Ali from ATCC will tell us about their emerging work in food and #alternativeproteins.
🌱You may have heard that plant-based meat is more sustainable than its conventional counterparts… but how much more? And why?
✨GFI’s ISO-certified comparative LCA of plant- and animal-based meats, the most comprehensive LCA of plant-based meat to date, has the answers.
gfi.org/resource/pla...
Congrats to our 2024 research grant program cohort, who will explore how starting materials ranging from crops, sidestreams, microbes, and micro/macro algae can support cellular nutrition for #cultivatedmeat production.
gfi.org/blog/buildin...
Cupcakes made with all plant based ingredients.
Very glad to be a taste tester for my wife's colleague and their vegan treats projects. Note that a dozen became 11 before the cupcakes even made it home!
Dreaming big after hearing talks this week about scaling biomass production from CH4, which makes CO2, which can be used as a feedstock, and finally acetate production from CO2 to feed yet other microbial fermentations. Colocating all of this surely would drop costs and increase biomanf. efficiency.
A panel discussion of representatives from fermentation companies using alternative feed stocks for protein manufacturing.
Wrapping up at the MISTA biomass fermentation symposium. Loved the wide range of topics on cost, sustainability, taste, and food application opportunities.
Hey Elliot, happy to be added. I'll be posting our fermentation resources from GFI, industry news, peer-reviewed papers, and a little from events where possible.
Principal Scientist at the Good Food Institute focused on fermentation and microbial protein production (and fats/oils).
Melanoidins are high molecular weight polymers of carbohydrates and amino acids that are generally unavailable as feedstocks or useful carbon. New work shows that some Aspergillus sp. degrade them and can grown on these compounds. www.sciencedirect.com/science/arti...
It's been a long time! I want to use this space mostly to observe. However, I am excited about work in the fermentation biomanufacturing and fermentation-derived food space, so watch for sporadic posts and links to papers and news I find interesting.
