How does it work?

1) Selection

Microorganisms such as yeast, fungi or bacteria, are selected based on the type of molecule we want to produce (flavouring agents, vitamins, pigments, proteins, fats...)

2) Cultivation

The microorganisms are then cultivated in big fermentation tanks filled with a nutrient.

3) Growth

As the microorganisms feed they replicate fast and excrete the target molecule

4) Purification

When enough is produced, the target molecule is separated and purified from the rest of the medium.

5) Enjoy!

The molecule can then be used to make milk, cheese, ice cream, protein powders, animal fats, and more.

Is it safe?

We’ve been consuming fermentation products for millennia, think of beer, yoghurt, kimchi, bread and sauerkraut. Precision fermentation is nothing more than an extension of a safe and common technology which has already been used safely in our food systems for decades.


Future Food Revolution

Future Food is how we sustainably feed our global population without compromising our environment, ethical values, and health. Our current food system is fundamentally flawed—marked by destructiveness, cruelty, injustice, and adverse health impacts. A number of incredibly exciting and vastly more efficient technologies mean that we can and must transition to an alternative system that addresses and rectifies these pressing issues.

Precision Fermentation

Using microorganisms in an age-long process to produce specific proteins

Cultivated Meat

Identical to the meat we’re used to but grown without the animal.

Biomass Fermentation

Making food out of naturally occurring, protein-dense, fast-growing organisms like algae of fungi

Air Protein

Producing proteins with nothing but microbes, CO2, nitrogen and oxygen.

What are the benefits?

Annually we raise and slaughter around 100 billion land animals and between 2 and 3 trillion marine animals. This has a big impact on our planet and environment:

Precision fermentation produces the same products at a fraction of the impact and soon at a fraction of the cost:

Up to 94%
less water
Up to 76%
less GHG
Up to 80%
less land
less antibiotics, hormones and animal suffering

Products already for sale


What past disruptions tell us about Cellular Agriculture and Alternative Proteins


Incumbent industries are almost always too slow to adapt to new technologies which leads to their downfall. This doesn"t have to be the case with our food system. Read more

Cultivate your palate for a new type of food


In London, 2013, at a live packed press conference, Dutch scientist Mark Post unveiled the first lab-grown meat burger. The patty, prepared by a chef, was presented to food critics and an excited audience, all of whom were suitably impressed. Read more

Precision Fermentation: The Future of Food


It"s no secret that animal agriculture is one of the leading causes of climate change and environmental degradation. We can"t raise and slaughter 86 billion land animals and wrest 2–3 trillion marine animals out of the seas every year without suffering some consequences. Read more

Would you like to help accelerate this change to a better food system?

Take action