Manufacturing capacity landscape and scaling strategies for fermentation-derived protein

Analysis overview

The range of fermentation-derived alternative protein products has expanded tremendously in the past several years. Driven by innovations in biotechnology that enable microbes like yeast and bacteria to produce proteins, fats/oils, and other ingredients, many foods can now be made using animal-free methods. Furthermore, the biomass fermentation industry has seen a rapid diversification in microbial species, production methods, and consumer products. These advancements have set the stage for fermentation-derived products to earn a widespread presence in food formulations and on store shelves.  

However, access to manufacturing capacity and the technical capabilities required at different technology development stages and production scales has become a bottleneck for further growth. 

This report aims to inform the effective scaling of fermentation production capabilities by:

• Capturing and identifying deficiencies in the global manufacturing capacity landscape of fermentation-derived products, as characterized by scale, global region, and customer focus.  
• Exploring the trade-offs of different scaling strategies, including partnering with contract manufacturing organizations (CMOs), building greenfield sites, or retrofitting brownfield facilities and equipment as informed by industry expert interviews and analysis. 
• Highlighting high-potential opportunities to retrofit existing fermentation facilities in parallel industries to reduce the cost and lead time of scaling fermentation capacity.