23 May 2022

Precision fermentation enables the production of purified proteins using genetically modified microorganisms (yeasts, bacteria, algae).
Fermentation is a widely tested production process (e.g. in the production of antibiotics).

  • Microorganisms, when placed under suitable conditions and modified with the introduction of genes that encode specific proteins, are able to synthesise new proteins which are then recovered and purified.
  • This innovation is due to the considerable progress in ‘gene editing’ techniques (e.g. crispr).
  • In the case of milk, companies aim to produce pure protein fractions by perfectly replicating the composition and particular protein fraction of certain milks (e.g. A2 milk or breast milk).
  • Several start-ups are already active in the field of precision fermentation, e.g. Perfect Day (USA, launch for “Mooless” whey protein powder planned for 2 May 2022) and Remilk (Israel, production plant in Denmark under construction), Better Dairy (UK).


  • Sustainability (very low consumption of resources and space)
  • Ethics (no relationship with any form of animal husbandry)
  • Quality (formulations are closely controlled, resulting in the production of products that mimic the nutritional profile of animal equivalents)

Points to be resolved:

  • Regulatory aspects (EU market)
  • Standardisation and purity criteria

Several start-ups are already active, for example:

  • Perfect Day (USA, launch for “Mooless” whey protein powder planned for 2 May 2022)
  • Remilk (Israel, production plant in Denmark under construction)
  • Better Dairy (UK)
  • Formo (Germany)
  • Real Deal Milk (Spain)
  • Bon Vivant (France)
  • (… and many more…)