2020年发酵替代蛋白质报告（英）-57页_19mb

2020 State of the Industry Report: Fermentation-Enabled Proteins

Core Content

This report provides a detailed overview of the 2020 developments in the fermentation-enabled alternative protein industry. It highlights the growing role of fermentation as a key technological pillar, alongside plant-based and cultivated proteins, in the shift toward sustainable food systems. The report includes insights into the commercial landscape, product innovations, investment trends, scientific advancements, and regulatory considerations.

Main Points

• Fermentation as a Technological Pillar: Fermentation has become a crucial enabler in the alternative protein industry, offering a versatile platform for producing proteins, fats, and functional ingredients.
• Three Types of Fermentation: The industry uses three primary types of fermentation:
  • Traditional fermentation: Modifies plant-derived ingredients to create unique flavor, texture, and nutritional profiles.
  • Biomass fermentation: Utilizes fast-growing microorganisms to produce large quantities of protein.
  • Precision fermentation: Employs engineered microbes to generate specific functional ingredients for plant-based and cultivated meat.
• Growth in the Industry: In 2020, 51 companies were focused on fermentation-enabled alternative proteins, marking a 16% increase from 2019. Additionally, more than 30 companies have a business line in this space.
• Product Diversification: Fermentation enables a wide range of products, including ground and whole-cut meats, dairy, eggs, pet food, fats, and seafood analogues.
• Covid-19 Impact: The pandemic affected research timelines, supply chains, and market strategies, but companies continued to advance R&D and commercialization. It also increased the perception of meat alternatives as essential, highlighting fermentation's potential in the future of food.

Key Information

Commercial Landscape

• Startups and Suppliers: Thirteen new startups were launched in 2020, including Chunk, Imagindairy, and Phybraworks Foods. These startups represent a mix of traditional, biomass, and precision fermentation approaches.
• Major Players: Companies like Perfect Day, Clara Foods, and Meati have raised significant funding, with Perfect Day leading at $361.48 million.
• Geographic Distribution: The industry is global, with key players based in the US, Europe, Israel, and other regions. The geographic spread is growing, with emerging markets like China and Singapore also participating.

Products

• Dairy Alternatives: The first precision fermentation-enabled dairy product, Perfect Day's ice cream, was launched in 2020.
• Meat Alternatives: Companies such as Meati, Atlast Food Co., and MycoTechnology are producing mycelium-based and fermentation-derived meat products.
• Egg Replacements: Clara Foods and Fumi Ingredients are developing egg proteins and replacements through fermentation.
• Pet Food: Bond Pet Foods and Wild Earth are using fermentation to produce animal-free proteins for pet food.
• Fats and Oils: Companies like Nourish Ingredients and Cultivated are exploring fermentation-derived fats for use in alternative proteins.
• Seafood: AquaCultured Foods and Triton Algae Innovations are producing seafood analogues using fermentation.

Investments

• Funding Growth: In 2020, fermentation companies raised $587 million, more than double the amount from 2019.
• Investor Activity: Major investors such as the Good Food Institute and others are funding startups in this space.
• Funding Models: A variety of funding models are used, including venture capital, angel investments, and strategic partnerships.
• Key Rounds: Several notable funding rounds occurred in 2020, including those by Perfect Day, Clara Foods, and Nature's Fynd.

Science and Technology

• R&D and Production: Companies are expanding R&D and production facilities to develop new fermentation technologies.
• Innovations: Fermented oat proteins, flavor bases, and other functional ingredients are being explored for use in plant-based and cultivated meat.
• GFI's Role: GFI's research grant program supports innovation in fermentation, particularly in the development of new ingredients and technologies.

Government and Regulation

• Regulatory Support: Governments are recognizing the potential of fermentation in sustainable protein production and providing grant funding.
• Labeling and Nomenclature: There is ongoing work to standardize labeling and nomenclature for fermentation-enabled products.
• Collaborations: Companies are partnering with research institutions and government agencies to advance the industry.

Conclusion and Forecast

• Growth Outlook: The fermentation-enabled alternative protein industry is expected to continue growing, with increased commercialization and product diversification.
• Hybrid Products: There is a trend toward hybrid products that combine fermentation with other technologies.
• Scaling and Expansion: Companies are focusing on scaling production and expanding into new markets, both geographically and in terms of product variety.

Summary of Companies