88fermentation companies are focused exclusively or predominantly on alternative proteins
$1.69Bwas raised by dedicated alternative protein fermentation companies in 2021, up 285% from 2020, representing 60% of all-time investment
25countries have at least one company focused primarily on fermentation for alternative protein applications 

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This report dives into the commercial landscape for fermentation-enabled alternative proteins, the range of products, investment trends, scientific and technical advances and opportunities, regulatory developments, and more.

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The State of the Industry: Fermentation-enabled meat, seafood, eggs, and dairy

Join us for an event series covering the current global landscape of alternative proteins. This webinar will provide a global analysis of the rapidly-developing fermentation industry.

Companies focused on fermentation

In alphabetical order, these companies focus primarily on fermentation for animal-free meat, seafood, eggs, and dairy. This list is intended to be as comprehensive as possible but should not be considered exhaustive. You can learn more about these companies in the GFI company database. Are we missing something? Let us know by filling out our company database edits form.

Source: GFI company database, manufacturer websites, Crunchbase

Companies with fermentation initiatives

Companies with fermentation initiatives for animal-free meat, eggs, and dairy. This list is intended to be as comprehensive as possible but should not be considered exhaustive. You can learn more about these companies in the GFI company database. Are we missing something? Let us know by filling out our company database edits form.

Source: GFI company database, manufacturer websites, Crunchbase

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Download our at-a-glance summary

Our two-page summary details the highlights and key data points from our 2021 State of the Industry report for fermentation-enabled meat, seafood, eggs, and dairy.

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The science of fermentation

Learn about the emerging role of microbial fermentation in building the next generation of alternative protein products.

Meet the authors

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Audrey gyr

Audrey Gyr

STARTUP INNOVATION SPECIALIST

Audrey Gyr serves as GFI’s Startup Innovation Specialist, supporting entrepreneurs and startups in the alternative protein sector and building open-access tools for the industry.

Areas of Expertise: Community building, event and project management, fundraising, strategic communications

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Emma Ignaszewski

ASSOCIATE DIRECTOR, INDUSTRY INTELLIGENCE & INITIATIVES

Emma Ignaszewski oversees the corporate engagement team’s industry intelligence and initiatives to catalyze corporate innovation that will radically transform the food system and deliver alternative protein products that compete on the key drivers of consumer choice: taste, price, and convenience.

Areas of expertise: alternative protein market landscape, research & analysis, strategy, marketing & communications, alt protein sustainability & climate impacts.

Madeline cohen

Madeline Cohen

REGULATORY ATTORNEY

Madeline Cohen works on regulatory and policy issues affecting cultivated meat and plant-based foods.

Areas of expertise: regulatory landscape, domestic policy, and litigation

Jeremy chignell, ph. D.

Jeremy Chignell, Ph.D.

GFI ALUM

Ryan dowdy

Ryan Dowdy, Ph.D.

GFI ALUM

Liz specht, ph. D.

Liz Specht, Ph.D.

VICE PRESIDENT, SCIENCE AND TECHNOLOGY

Liz Specht oversees GFI’s Science and Technology department to build a roadmap for accelerating alternative protein research while empowering scientists to execute on this vision.

Areas of expertise: plant-based meat, fermentation, technical analyses, forecasting and modeling, synthetic biology, public speaking.

Sharyn murray, cfa

Sharyn Murray, CFA

INVESTOR ENGAGEMENT MANAGER

Sharyn Murray crafts and executes strategies to support investors’ exploration of and investment in the alternative protein industry.

Areas of expertise: relationship development, public speaking, project management, investment research.

Report photo courtesy of Chunk Foods

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Formulating with animal-free ingredients

GFI scientists explain how ingredients derived from plants and fermentation can be used to create animal-free meat, egg, and dairy alternatives.

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GFI’s symposium highlights fermentation’s critical role in the alternative protein industry

How do we feed 10 billion people by 2050? Fermentation provides a promising solution. That’s why GFI held the first virtual Symposium on Fermentation, connecting experts and industry players to…

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Contract Manufacturing Database

Use this directory to find co-manufacturers, pilot plants, co-packers, private labelers, and contract manufacturing consultants for alt proteins.

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Company and Fundraising Database

Explore the landscape of plant-based, cultivated, and fermentation companies including consumer brands, manufacturers, and ingredients companies.

Looking for previous State of the Industry Reports? Download reports from 2019 and 2020.