Driving down costs for fermentation: Recommendations from techno-economic data

Описание: Driving down costs for fermentation: Recommendations from techno-economic data
The Good Food Institute
June 24, 2025
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You can access this presentation's slide deck here: https://www.slideshare.net/slideshow/...

Access the report, summary TEM infographics, and full data tables: https://gfi.org/resource/techno-econo...

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Fermentation-derived (FD) ingredients are gaining momentum in the alternative protein sector, offering the promise of cost-competitive, great-tasting products that can enhance our food system’s sustainability. But what are the economic realities behind their potential?

In this webinar, we unpack the findings from a new report—the most comprehensive analysis to date of the cost competitiveness and cost drivers of FD ingredients, including biomass proteins, precision fermentation-derived proteins, and microbial lipids.

This webinar explores ingredient cost competitiveness, reveals strategies for reducing production costs, and spotlights the critical data gaps still facing the field. Whether you’re a policymaker, investor, entrepreneur, or researcher, this session provides actionable insights to guide R&D, inform policy, and accelerate progress toward cost parity and commercial scale.

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During the webinar, you'll hear from:
-- Adam Leman, PhD, Principal Scientist, Fermentation, The Good Food Institute
-- Lucas Eastham, MSc, Lead Scientist, Fermentation, The Good Food Institute
-- Adrienne McKee, PhD, Partner, Hawkwood Biotech Partners

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About The Good Food Institute:
The Good Food Institute (GFI) is a 501(c)(3) nonprofit working internationally to make alternative proteins like plant-based and cultivated meat delicious, affordable, and accessible. GFI advances open-access research, mobilizes resources and talent, and empowers partners across the food system to create a sustainable, secure, and just protein supply.

Learn more at https://gfi.org/​