Step 1
Step 1
Strain
engineering
Step 2
Step 2
Fermentation
Step 3
Step 3
Purification
Step 4
Step 4
Analysis
Strain engineering
We begin by designing a safe, food-grade production strain capable of producing our target protein. Using advanced genetic engineering and our state-of-the-art Biofoundry capabilities, we introduce the exact DNA sequence for the protein into yeast and optimise the strain so it produces the protein efficiently, cleanly and consistently.
Fermentation
Once the strain is ready, it’s transferred into stainless-steel fermentation tanks where the yeast grows and produces the target protein. The process is run under tightly controlled conditions, temperature, pH, oxygen and nutrient supply to maximise expression and maintain stability as we move from pilot volumes to larger batches.
Purification
After fermentation, the protein is separated from the broth. We filter, isolate and purify it through a series of specialised steps that remove host-cell proteins, nucleic acids and other impurities. This produces a highly purified, functional ingredient suitable for regulated nutrition applications.
Analysis
Every batch undergoes detailed analytical characterisation, including HPLC, LC-MS and other structural and purity assessments to confirm identity, stability and compliance with strict quality and regulatory standards.
Frequently asked questions
Precision fermentation is a biotechnology process used to produce specific proteins or molecules using microorganisms such as yeast.
Scientists introduce the genetic sequence that codes for a desired molecule into a microorganism. During fermentation, the microorganism produces that molecule in a controlled process similar to brewing. The product is then purified and used as an ingredient.
This technology allows the production of ingredients that are structurally and functionally equivalent to those found in nature.
Precision fermented proteins are proteins produced through fermentation rather than extracted directly from animal or plant sources.
By programming microorganisms to produce a specific protein, scientists can produce individual functional proteins with defined structures and high levels of purity and consistency. These proteins can then be used in food, nutrition and health applications.
No. Precision fermentation has been used safely for decades.
The technology has been used since the 1980s to produce products such as insulin, vitamins and food enzymes. Advances in biotechnology now allow precision fermentation to produce more complex nutrition ingredients.
For example, human milk oligosaccharides (HMOs) are produced using precision fermentation and are widely used in infant formula around the world.
Precision fermentation has a long history of safe use in food and pharmaceutical manufacturing.
Ingredients produced using this technology undergo rigorous safety assessments and must comply with strict regulatory standards before entering the market.
Precision fermentation enables the production of specific molecules that would otherwise be difficult or impossible to obtain at scale.
For example, it allows scientists to produce human-identical proteins and complex bioactive molecules that are naturally present in human milk but are not readily available through traditional food production.
This approach is already used to produce ingredients such as human milk oligosaccharides for infant formula, and advances in biotechnology are expanding the range of functional proteins and nutrition ingredients that can be produced through precision fermentation.