Taking Precision Fermentation from lab to table: Insights from Laurice Pouvreau

1. Does precision fermentation scale?

The big question everyone has is: Does it scale?
Laurice: “The short answer is yes, it can scale. However, significant challenges remain, as scaling isn’t a straightforward linear process. Let me break this down:

First, it’s essential to understand what happens on an industrial scale, where conditions such as pressure and mixing kinetics differ dramatically from laboratory settings. To tackle this, we rely on two key tools. We begin with high-throughput screening methodologies, which help us analyze how local environmental factors like oxygen availability, temperature, and nutrient concentrations affect the process. Then, by combining this knowledge with advanced real-time monitoring tools, we can continuously steer the process toward optimal conditions during operation.

Finally, cost reduction is a critical factor for most of our industrial partners. Transitioning from batch to continuous systems offers potential savings but introduces its own challenges, such as the buildup of mutations and contamination risks. At WFBR, we’re building a body of knowledge to manage these issues and prevent system failures.

In summary, I’m optimistic. With the right depth of scientific understanding, cost-effective continuous precision fermentation can scale successfully."

2. What are the success factors in the development stage?

We’ve heard that many initiatives fail due to high development costs. What are the success factors in the development stage, and what determines these costs?
Laurice: “A brilliant idea for an innovative protein is fantastic, but to succeed at scale, the process needs to be cost-effective from the start. This requires careful design—not just for the fermentation stage but also for downstream processes.

For the fermentation stage, there are three critical focus areas:

• Titer (how much protein can we produce),
• Rate (how fast can we produce it), and
• Yield (how efficiently can we convert our inputs).

However, it’s often impossible to maximize all three simultaneously. After fermentation, the protein needs to be purified from the fermentation slurry before it can be used in food formulations. This downstream processing can be costly, and two factors heavily influence the cost:

• Titer at the end of fermentation: Higher protein concentration makes purification easier.
• Required purity level: Residual contaminants can affect flavor or protein functionality, so the degree of purity matters.

It’s crucial to investigate these factors very early in the development process. At WFBR, we provide fermentation platforms at various scales, enabling our partners to optimize their processes early on and reduce risks later.”

3. How do we assess precision fermented proteins in food applications?

At the end of the day, it’s all about creating delicious and nutritious food. How do we assess the potential of precision fermented proteins in the product early on?
Laurice: “Performance in food applications is the key to success for any new protein source. Best practice is to define the potential of your protein as early in development as possible—have the end in mind when you start.

The first challenge is obtaining enough material for an assessment. Collaborating with academic partners can help, as we’re equipped to conduct functional characterization at very small scales and translate that into behavior in real-world applications.

The second challenge is flavor, including taste and aroma perception. The European regulatory environment adds complexity to obtaining reliable flavor data early on. By combining advanced analytical techniques with sniffing tests, we can proactively identify and address critical flavor challenges.

Finally, for nutritional quality and bioactivity, we use lab-based assays that require minimal material to evaluate factors such as digestibility and the presence of inflammation markers. For example, we can determine if a protein digests similarly to its animal counterpart or if it offers comparable bioactivity.

By focusing on these key areas, we guide our partners to the most promising developments, accelerating the journey of precision fermentation from the lab to the table.”