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Fermentation

Fermentation technology is revolutionizing the future of sustainable food alternatives. Our consulting team provides guidance on traditional, enzymatic, biomass, and precision fermentation methods, driving innovation and excellence in the industry.
Fermentation enables food tech companies to create alternative proteins and fats that rival those in animal products but the road to success comes fraught with challenges. Only the most innovative, fast-thinking, and adaptive companies will thrive.

Our consulting team will help you connect the dots within the fermentation industry so you can confidently navigate the future of meat, seafood, eggs and dairy every step of the way.

Navigating industrial fermentation

Alternative dairy
Perspective

Dynamic market

The field of fermentation-produced alternative proteins has evolved rapidly over the past few years, from a few large dominating incumbents focused primarily on diary to more than a hundred new companies active in all alternative protein categories popping up across the globe.
CHALLENGE

Early stages

Amid rising competition, mastering precision fermentation is critical, especially facing global scarcity in fermentation capacity. Future leaders must navigate complex regulations and scale challenges, with strategic investments in fermentation infrastructure crucial for advancing the alternative protein sector.
Opportunity

Untapped opportunities

From producing ingredients with better functional qualities to developing tastier and healthier fermentation-based alt proteins, there is immense potential for new and existing players to create and capture a significant market share.

Trusted by Industry Leaders

At the forefront of AgriFood Tech strategy consulting since 2020.
50+
projects 
and counting
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KEY TOPICS

Our strategy consulting team is here to advise you in the fermentation industry so you can confidently navigate the future of fermentation every step of the way.
Traditional fermentation
Precision fermentation
Biomass fermentation
Enzymatic fermentation
Ingredient optimization
Functionality
Feedstock optimization
Target molecule selection
Host strain development
Bioprocess design
Labeling
Solid & liquid state
Scaffolding
Fats
Enzymes
Pigments
Filamentous fungi
Mycelium
Tempeh

Fermentation FAQs

What are the different types of fermentation in food processing?

Why is fermentation important?

How can we advance fermentation further?

Client feedback

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TAKE ACTION

How can we help your business?

Schedule a 30 minute strategy call with our Managing Partner, Floor.
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