NEW TECH FOODS

Israel’s Aleph Farms has submitted an application for regulatory approval in Thailand. The safety dossier was submitted to BIOTEC, a Thai governmental agency designated by the Thailand Food and Drug Administration (Thai FDA) to serve as the Safety Assessment Unit for cultivated meat products. The submission marks the ‘first’ step towards obtaining approval from the Thai FDA, and aims to enable the sale of Aleph Cuts in Thailand and is part of Aleph Farms' collaboration with Thai Union. Last year, Aleph submitted a dossier to the UK’s Food Standards Agency (FSA) for approval of its cultivated beef steaks in the UK. Didier Toubia, CEO and co-founder of Aleph Farms, said: “Thailand...is actively positioning itself for a successful transition to novel foods. This strategic move provides fertile ground for the country to emerge as a regional leader in cellular agriculture, underscoring its commitment to fostering a just and inclusive shift toward sustainable and secure food systems.” Toubia continued: “Like many of its neighbouring countries, Thailand currently imports the majority of its beef. Our latest submission for a regulatory approval in Thailand marks a significant milestone in Aleph Farms’ operational roadmap for Southeast Asia and the broader APAC region. We look forward to collaborating closely with the regulatory agencies in Thailand to help shape the regulatory landscape for novel foods and build consumer trust in this emerging category of animal products.” In February, Aleph Farms entered into a strategic partnership with BBGI, a manufacturer and distributor of bio-based products, and Fermbox Bio , a synthetic biology research and manufacturing company. This collaboration aims to produce cultivated meat at Thailand’s first cellular agriculture production plant. Yifat Gavriel, Aleph’s chief of regulatory affairs, quality assurance and product safety, commented: “Prior to the submission, Aleph Farms and Thai Union spent nearly a year conducting extensive preparatory work and collaborating closely with the regulatory agencies in Thailand. This partnership was crucial in establishing the foundational regulatory framework needed to support this groundbreaking first submission for cultivated meat in Thailand. This proactive engagement not only laid the essential groundwork but also paved the way for an innovative regulatory path forward." #AlephFarms #Thailand #approval

A joint venture between Migros, Givaudan and Bühler, The Cultured Hub opened its doors yesterday (3 December) in Kemptthal, Switzerland. The new scale-up and growth service aims to shake-up the cultivated food space by accelerating the development and market penetration of cell-ag products. The facility is equipped with product development labs and cell culture and fermentation capabilities and equipment. It is designed to empower start-ups and organisations to scale up and accelerate the development of market-ready, sustainable, healthy and affordable products. The Hub offers a technology platform that extends beyond food and can support the development of diverse products, such as meat, fish, dairy, pet food and plant-based cells like cocoa – as well as cosmetics and selective pharma applications. Yannick Gaechter, CEO of The Cultured Hub, commented: “The launch of The Cultured Hub is a pivotal moment in the global push for sustainable food production. The opening of this facility is not just an achievement for our team, but a landmark moment for the industry. We are excited to open a facility that will enable start-ups to scale up without heavy capital investment and contribute to global food system improvements.” Companies can use the Hub to scale up their processes from small-scale laboratory experiments to 1,000-litre pilot operations without investing in expensive assets or diluting equity. This capability is set to bridge the gap between research and commercial production, enabling companies to demonstrate and refine their processes efficiently. The Hub is able to host three companies working simultaneously, each in fully separated suites, fostering an environment of collaboration and innovation. The JV leverages centuries of collective experience in food processing, product development, production, marketing and market launches. All three companies (Migros, Givaudan and Bühler) position the hub with a unique access point for knowledge, skills, technology and retail and consumer understanding. Ian Roberts, CTO of Bühler Group, said: “The Cultured Hub is designed to bridge the scale-up gap for companies, enabling them to retain equity, protect intellectual property and fast-track their journey to market without high capital investment. We are thrilled to bring together industry players and create a collaborative environment that will drive significant advancements in the industry.” Fabio Campanile, global head of science and technology taste and wellbeing at Givaudan, added: “As a global leader in flavours, taste, functional and nutritional solutions, with deep expertise in biotech, Givaudan is committed to unlocking new opportunities in the cellular agriculture space and contributing to the transformation of the global food system. Through the Cultured Hub, and the ecosystem we are building with start-ups, partners and customers, we look forward to co-creating new, game-changing solutions that meet consumer demand for healthier, more planet-friendly products.” Matthew Robin, CEO of Elsa Group at Migros Industries, concluded: “The Cultured Hub represents a paradigm shift in how we approach food production. As Switzerland’s largest retailer, Migros is dedicated to offering choice to consumers, including innovative, sustainable food solutions.” #TheCulturedHub #Switzerland #Migros #Givaudan #Bühler

Imagindairy has received the green light from Israel’s Ministry of Health, meaning it can now sell its animal-free whey protein to Israeli manufacturers for consumer use. The regulatory approval validates the safety of Imagindairy’s beta-lactoglobulin protein. It follows the firm's approval in the US, where it received self-affirmed GRAS (generally recognized as safe) status last year . Imagindairy’s products are identical to cow’s milk proteins in taste and nutritional value and can be used to produce a variety of animal-free dairy products, including milk, yogurt, cheese and ice cream. Products made with the firm's protein are free of cholesterol, lactose and hormones, and have a much lower environmental impact than conventional dairy proteins. This approval makes Imagindairy the second precision fermentation company to be allowed to sell its protein in Israel, after Remilk gained regulatory clearence in April this year . Imagindairy CEO Eyal Afergan said: "The Ministry of Health's approval to market our products in Israel is a significant milestone for the company, demonstrating the safety of our quality milk proteins. We are excited to bring our products to the Israeli market and provide consumers with a quality, healthy dairy experience, without reliance on animals. This approval unlocks additional marketing opportunities and allows us to continue developing sustainable food solutions.” Jonathan Berger, CEO of The Kitchen Foodtech Hub, commented: "The approval from the Ministry of Health represents a pivotal achievement for Imagindairy and the entire Israeli foodtech industry. This is another step that brings breakthrough technology to the consumer shelf. We have been backing Imagindairy from day one and we’re extremely proud to see the team achieve outstanding accomplishments time after time." Shmuel Chafets, founding partner at Target Global, added: "Receiving regulatory approval in Israel provides further proof of Imagindairy's capabilities and its immense market potential. We are thrilled to be part of the company's revolutionary journey to produce milk proteins in a sustainable way." It's been a busy year for Imagindairy. In January, it acquired a new facility, located in the Middle East , and begun operating its own industrial-scale precision fermentation production lines. That same month, the FDA greenlit Imagindairy’s animal-free dairy proteins for US market , and, in March, it partnered with Ginkgo Bioworks to accelerate the production of its proteins. #Imagindairy #Israel #dairy #protein

As COP29 unfolds, Che Connon, managing director of BSF Enterprise and CEO of 3D Bio Tissues, sees a pivotal moment for cultivated meat to secure essential support for scaling. With cultivated meat companies refining production and cost-efficiency, COP29 offers a unique chance to mobilise financial backing for rapid industry growth. Will this year’s summit propel the sector toward commercial viability and greater sustainability? This year’s COP29 (11 - 22 November) has been dubbed the 'climate finance COP' for its central goal: enabling action to help finance the transition to net zero and enabling action towards commitments on important sectors – from protecting our forests to reforming food systems. Reforming and replacing the traditional meat production processes with a sustainable alternative is one of the most fundamental changes we need to make to reduce greenhouse gas levels. Finding an alternative method can help to eliminate the slaughter of 70 billion farm animals a year and the suffering of 47 billion factory-farmed animals. It would reduce greenhouse gases used in meat production by 96%, reduce land used in meat production by 99% and water by 96%, while also reducing energy usage by up to 45%. Not to mention greatly reducing antibiotic resistance and the deforestation needed for livestock agriculture. Volume and scale Two of the greatest barriers to growing the cell-cultivated meat industry have been volume and scale – how quickly commercial quantities of meat can be created – and the cost of producing cell-cultivated meat. Governments across the world are making progress in establishing regulatory frameworks for the consumption of cultivated meat, but it will be for nothing unless we can create the products at a price that is affordable for the consumers. This task relies heavily on external sources, such as venture capital, industry, academia and the retail market to generate funding. To achieve this, private finance isn’t just a helpful addition to biodiversity funding but essential in meeting demand. As public funding commitments lag, private capital provides something governments often struggle with – adaptability and innovation. However, investment confidence in recent years in the sector has been weakened due to several companies that attempted to scale too quickly without developing the necessary technology to create high-quality cultivated meat products that can meet consumer expectations. This has damaged perceptions of the industry. While the climate crisis continues to grow every day, real progress must be made if we are to find sustainable food sources. Technology and operational progress continue to be made in the cultivated meat market. We have now reached the second wave, with smaller specialist companies that have spent years working on developing technical IP to make novel products are now coming to market. Cell boosters Central to achieving price parity is using tissue engineering technology to help generate cultivated meat at scale. Tissue engineering solutions that use serum-free and animal-free cell boosters to stimulate cells to produce structural elements can eliminate the requirement of conventional plant-based scaffolds, blends or fillers – as have been universally adopted by the industry to date to make low-quality plant-based alternatives – to ensure the structural integrity of cultivated meat products that can create high-quality tasting products such as steaks that resemble the same texture as traditional farming methods. The cell-booster products when used within media facilitates macromolecular crowding in culture, which creates pockets of higher concentration of soluble growth factors, improves enzyme kinetics and provides cells with a native-like biophysical and biochemical environment. These media additives we and others have developed have been shown to increase cell proliferation rates and production yield in meat production. They also reduce the need for expensive and environmentally damaging recombinant growth factors and proteins while simultaneously facilitating tissue production via extracellular matrix establishment and eliminating the need for serum without inhibiting cell growth. All of these can reduce a company’s media costs by up 75%. Business model This is step one of a two-stage process. The next is to find a suitable business model that can allow manufacturers to deliver production quantities at the scale supermarkets and restaurants will require. The current approach within the market to achieve this has been a transition toward a white-label model, providing a cost-effective and scalable source of media additives to individual manufacturers allowing them to integrate and scale the technology through their product design process. This model can significantly reduce costs of production, packaging and shipment, ensuring that the large volumes required by the cultivated meat companies can be guaranteed. This week provides the opportunity to put the cultivated meat market back on the COP29 agenda, showcase the great strides being made across the industry and, more importantly, re-ignite investor confidence in the integral role finance can play in delivering food security and sustainability. #COP29 #opinion #exclusives #3DBioTissues #BSFEnterprise

Precision fermentation specialist The Every Company has been awarded $2m from the US Department of Defense (DoD) to explore US-based manufacturing. The funding will support a feasibility assessment of a US site to manufacture Every’s two core proteins: a highly soluble protein designed for protein-boosting, and an ovalbumin protein designed for functional egg and egg white replacement, both made using Every’s animal-free precision fermentation process. The company was recently granted a foundational patent for its ovalbumin ingredient. Through the investment from DoD, California-headquartered Every will expand its presence in its home country and strengthen US biomanufacturing. The investment is part of the DoD’s Distributed Bioindustrial Manufacturing Program, which aims to increase US biomanufacturing capabilities in five key areas for national security: fabrication, firepower, fitness, food and fuel. As part of the award, Every will develop military-use cases for its proteins, using its soluble protein to deliver high-quality nutrition in high-density formats. Arturo Elizondo, Every’s CEO, said: “Our technology allows us to bring novel applications to market using our soluble protein. Imagine a glass of water that looks and tastes like water, but contains 20 grams of protein. That’s what our protein can do.” The company has demonstrated its process consistently at industrial >100,000L scale, obtained US FDA approval for all its proteins and successfully commercialised its entire portfolio. Elizondo said the focus for the next year will be on entering the mass market. With most of its customers requiring thousands of metric tons of product, the funding will enable Every to meet their needs by broadening its production capacity, he added. “Investing in biomanufacturing will allow the United States to safeguard reliable domestic supply chains, reduce reliance on foreign imports and establish itself as a leader in food technology, especially in the face of rising global challenges such as food insecurity, zoonotic disease risk, and climate change,” said Elizondo. The company’s production process uses a fraction of the land and water required to produce conventional protein and utilises US-grown corn as its primary feedstock, stimulating the nation’s rural economy. This latest news follows several milestone announcements from the food-tech company over the last year, including partnerships with multinationals including Grupo Palacios and Unilever brand The Vegetarian Butcher. #TheEveryCompany #US

Israeli cultured seafood firm Wanda Fish has announced that its co-founder and CEO Daphna Heffetz has stepped down after more than three years at the helm. James Amihood, who brings extensive experience in executive roles in large companies as well as a CEO in start-ups, has assumed the position of CEO, effective 17 November 2024. Heffetz said in a post on social media: “As the co-founder and CEO of Wanda Fish, I am immensely proud of the company’s achievements and rapid progress. I wish James continued success in leading the company into its next phase of growth.” “I’d like to extend my deepest gratitude to The Kitchen Hub, our board, shareholders and the exceptional people of Wanda Fish, for believing in and supporting me during my tenure as CEO. I am excited to continue serving the company and its board and look forward to remaining an active part of the FoodTech community.” Commenting on his new role, James Amihood said: "I am thrilled to join Wanda Fish as CEO and board member, leading our mission to transform the cultivated blue fin tuna industry. This role aligns perfectly with my passion for innovation and sustainability in the seafood market." "I look forward to working with our talented team, whose dedication and expertise make Wanda Fish a truly great company. I would like to take this opportunity to thank Daphna Heffetz for her significant contributions and achievements and wish her success in her transition from CEO to active vice chairman of Wanda Fish. Together, we will leverage the company's technology to create high-quality, delicious cultivated seafood." In May this year, Wanda Fish debuted its cultured bluefin tuna toro sashimi prototype. Read the exclusive interview with former CEO Heffetz, here. #WandaFish #Israel #appointments #seafood

GFI APAC, Korea Biotechnology Industry Organisation (KoreaBIO) and the Bio-based Future Food Industry Committee (BFFIC) have joined forces to accelerate cellular agriculture in South Korea. The three parties signed a Memorandum of Understanding in Seoul. Under the MoU, the partnership will boost market research and technical knowledge exchange, drive policy coordination for novel food regulation and host global webinars, workshops and presentations on alt-protein innovation. In a post on LinkedIn, The Good Food Institute APAC, said: “South Korea is solidifying its leadership in cellular agriculture as cultivated meat gears up for its domestic debut in 2025. From cutting-edge R&D to policy advancements like the regulation-free zone in North Gyeongsang Province , the future of food has never looked brighter!” Dominic Jeong, president of the BFFIC, commented: “Global mutual cooperation is essential for the industrialisation of novel foods, including alternative proteins, which will be crucial for the future food supply system". Bruce Friedrich, who serves as GFI APAC’s board chair, added: “Reimagining how meat is made is one of humanity’s greatest untapped opportunities. As a world-class innovation hub, South Korea’s expansive R&D and manufacturing ecosystem will play a crucial role in supercharging cultivated meat development and pioneering the technological breakthroughs our planet urgently needs.” #SouthKorea #GFI #APAC #KoreaBIO #BFFIC

Australian biotech company All G has become the ‘first in the world’ to receive regulatory approval to sell recombinant bovine lactoferrin in China. All G uses precision fermentation to develop high-value, animal-free proteins for use in a variety of markets – from functional foods to medical and infant nutrition. This approval allows for the sale of All G's product into a specific target market, which the company says it will disclose closer to the time of market entry. All G is simultaneously progressing with regulatory approval for the use of its lactoferrin in infant formula, which is expected in 2025. The approval will enable All G to bring in initial revenue streams in advance of its Series B fundraise. All G aims to produce at or below price parity compared with conventionally produced lactoferrin and expects to release its first lactoferrin product in 2025, with plans to receive approval for its products in the US, Australia, New Zealand and Japan. Lactoferrin, a whey protein found in human and cow’s milk, is sought-after for its functional benefits, including enhancing gut function, iron absorption and providing antimicrobial and anti-inflammatory benefits. However, due to its low concentration in cow's milk, it is expensive to produce and yields only limited quantities, creating a major opportunity for alternative protein producers. China is one of the largest consumers of lactoferrin globally, driven by a growing demand for functional foods and health-conscious consumers. All G CEO Jan Pacas said: “This approval is a great moment for All G as we lead the way in precision fermentation technology. Lactoferrin is one of the most valuable and functional proteins in the world. Our technology unlocks its potential, and this is just the beginning – our recombinant human lactoferrin is progressing rapidly, with many other products in the pipeline.” Jim Mellon, Agronomics' executive chair, added: “All G is one of the leading technology companies developing animal-free proteins and achieving regulatory approval for lactoferrin in China – the world's largest market – is an exciting step for the industry. More importantly, it provides a platform from which All G can bring other key products to market at competitive prices.” #AllG #China #lactoferrin #Australia

Umami Bioworks and Steakholder Foods have announced the successful culmination of a two-year collaborative effort aimed at developing scalable and sustainable 3D-printed cultivated fish fillets. This initiative, funded by the Singapore-Israel Industrial R&D (SIIRD) grant, seeks to address pressing concerns surrounding ocean depletion and the sustainability of seafood production. The partnership, which also involves Singapore’s National Additive Manufacturing Innovation Cluster (NAMIC), has successfully demonstrated the feasibility of producing 3D-printed cultivated fish products in commercially viable quantities. With prototypes showcasing a range of fish species attributes, the collaboration exemplifies how innovative technologies can be harnessed to create ethical and high-quality alternatives to traditional seafood. The urgent need for sustainable seafood solutions has never been more critical. Overfishing and environmental degradation threaten marine biodiversity, prompting the food industry to explore alternative sources of protein. Umami Bioworks and Steakholder Foods aim to mitigate these issues by integrating 3D printing technologies into their cultivated seafood production processes. Mihir Pershad, CEO of Umami Bioworks, said: “Our collaboration is designed to create a sustainable seafood platform with the scalability required for global impact. We are committed to meeting the growing demand for ethical alternatives without compromising marine biodiversity.” Steakholder Foods, known for its innovations in alternative proteins and 3D printing, brings expertise that complements Umami Bioworks' focus on cultivated seafood. Arik Kaufman, CEO of Steakholder Foods, noted that this partnership allows for a rapid development of commercial products that align with industry needs and regulatory standards. “By leveraging our collective strengths, we aim to quickly develop commercial products that meet industry needs while aligning with regulatory and sustainability goals,” he added. The collaboration not only focuses on product development but also on navigating emerging food safety standards and regulatory frameworks, ensuring that the new seafood products are prepared for swift market entry. Singapore’s 30 by 30 goal The collaboration aligns with Singapore’s ambitious '30 by 30' goal, which aims to produce 30% of the nation’s nutritional needs locally by 2030. Ho Chaw Sing, CEO of NAMIC, highlighted the importance of this initiative in achieving food resilience. He said: “This collaboration comes at a pivotal moment as Singapore aims to bolster the cellular agriculture industry as an alternative to traditional agri-food sectors”. The potential for 3D-printed cultivated fish fillets to replicate the taste and texture of traditional seafood products could provide consumers with viable, environmentally friendly options in the near future.

Japanese researchers have successfully engineered hybrid animal cells capable of photosynthesis, a process typically exclusive to plants and algae. The breakthrough could have profound implications for tissue engineering, organ transplants and the production of lab-grown meat, the scientists said. The team, led by the University of Tokyo and RIKEN Center for Sustainable Resource Science, inserted photosynthetic chloroplasts from red algae into mammalian cells. These chloroplasts retained their ability to convert sunlight into energy for up to two days, marking the first demonstration of photosynthesis in animal cells. “This is the first reported instance of photosynthetic electron transport in chloroplasts embedded within animal cells,” said Sachihiro Matsunaga, the study’s lead author. Addressing oxygen and energy challenges The findings, published in the Proceedings of the Japan Academy, Series B , address a critical challenge in creating artificial tissues and organs: oxygen deficiency. Layers of cells in lab-grown tissues often suffer from hypoxia, which restricts their growth. By mixing photosynthetic cells into these tissues, researchers suggest oxygen could be generated directly via light exposure. “Lab-grown tissues, such as artificial organs and meat, cannot grow beyond a certain size due to low oxygen levels,” Matsunaga explained. “Photosynthetic cells could overcome this limitation, enabling larger, more viable tissue structures.” Wider implications for lab-grown meat In the rapidly evolving field of lab-grown meat, the hybrid cells may reduce energy requirements and enhance production efficiency. By partially replacing external energy inputs with photosynthetic processes, manufacturers could achieve more sustainable production methods, a key demand in the food and beverage industry. The hybrid cells also showed accelerated growth, suggesting an additional energy source provided by the chloroplasts. This phenomenon could have applications in regenerative medicine, allowing artificial tissues to grow faster and more robustly. Challenges remain Despite the breakthrough, the chloroplasts’ photosynthetic function declined after two days, likely due to degradation within the mammalian cells. Researchers are exploring genetic modifications to extend their activity and improve compatibility with animal cell metabolism. The work draws inspiration from natural symbiosis, such as sea slugs that temporarily host chloroplasts for photosynthesis. Further research will focus on replicating these mechanisms in laboratory settings. “This is a promising step towards creating artificially photosynthetic animal cells,” Matsunaga concluded. #Research #Japan #UniversityofTokyo #animalcells #labgrown #tissues

Meatable has announced a strategic investment from Betagro Ventures, the corporate venture capital arm of Thailand-based food company Betagro PLC. Betagro is the first meat company in Asia to invest in Meatable. The strategic partnership is set to accelerate Meatable’s growth and market entry into Asia, a region where demand for sustainable, scalable food options is rapidly increasing. Meatable’s opti-ox stem cell technology enables the production of meat without harvesting animals – Betagro’s investment in the technology aligns with its strategic goals of expanding its sustainable initiatives and offering diverse, high-quality protein options to its customers. Jeff Tripician, CEO of Meatable, said: “We are delighted to welcome Betagro as our first investor from the traditional meat industry. This investment is not just a testament to the potential of our cultivated meat technology, but also a strong indication that established food leaders like Betagro are willing to champion innovation for a sustainable future. With their deep understanding of the Asian market and extensive network, we are confident that this partnership will significantly enhance our ability to bring cultivated meat to tables across Asia.” Chayadhorn Taepaisitphongse, MD of Betagro Ventures, added: “Betagro Ventures’ investment into Meatable represents our group’s commitment to innovation and driving sustainable change across the food industry. We firmly believe in the underlying technology and vision of Meatable, and look forward to partnering with the company to bring cultivated meats to consumers across Southeast Asia.” With Betagro’s investment, Meatable expects to expand its strategic partnerships throughout Asia, with the collaboration set to open the door to potential co-development projects. #Meatable #Betagro #Asia

The University of Queensland has unveiled a significant whitepaper titled 'Precision Fermentation: A Future of Food in Australia,' aimed at establishing a thriving precision fermentation industry in the country. This initiative, led by the Food and Beverage Accelerator (FaBA), outlines a comprehensive strategy for leveraging the potential of precision fermentation to enhance food security, sustainability and economic growth. The whitepaper highlights the transformative opportunities that precision fermentation presents, building upon traditional fermentation practices that have long been used to produce staples like bread, cheese and beer. Esteban Marcellin, a professor involved with the project, emphasised that this technology could yield entirely new ingredients and flavours, potentially revolutionising the food supply chain. "We are on the brink of producing tailored, sustainable food sources," he said, pointing to engineered microbial strains capable of producing high-quality proteins. Key recommendations for industry growth The whitepaper, which involved contributions from over 70 authors across industry, government and academia, outlines eight essential recommendations to foster the precision fermentation sector: Establish a national food plan : A coordinated approach to unify regulatory efforts, innovation, and promotion of precision fermentation. Appoint a minister for food : To oversee and streamline regulatory frameworks and policies. Develop enabling regulatory frameworks : Comprehensive guidelines that prioritise consumer health and safety while facilitating market entry. Promote responsible production : Integrating precision fermentation with traditional agriculture to enhance food security and address global nutrition challenges. Ensure economic viability : Encourage investment in large-scale manufacturing and repurposing underutilised facilities for precision fermentation. Foster innovation : Increase investment in research and development, focusing on sustainable practices and advanced bioprocessing technologies. Encourage continuous environmental improvement : Develop methods to assess the environmental impact of precision fermentation. Enhance education and public awareness : Implement educational programmes to inform consumers about the benefits and safety of precision fermentation products. These recommendations are designed to create a robust framework that supports the integration of precision fermentation into Australia’s food systems, ultimately enhancing the country’s position in the global food market. Environmental and economic implications The potential environmental benefits of precision fermentation are substantial. By reducing reliance on traditional animal agriculture, this technology could significantly lower greenhouse gas emissions, water usage and land requirements. The whitepaper calls for a shift towards more sustainable food production practices that can mitigate the impacts of climate change. Economically, the report projects that precision fermentation could generate up to $30 billion in annual revenue and create over 50,000 new jobs by 2040. This aligns with the increasing global demand for sustainable and ethically produced food products, making it a timely initiative for Australia as it seeks to diversify its agricultural practices. The way forward Despite the promising outlook, the whitepaper acknowledges several challenges, including the need for streamlined regulatory processes and public acceptance of precision fermentation technologies. Chris Downs, director of FaBA, noted that addressing these challenges is crucial for the successful integration of precision fermentation into the food supply chain. As Australia navigates the complexities of developing a precision fermentation industry, the whitepaper serves as a roadmap for policymakers, industry stakeholders and researchers. Headline image : James Heffernan working with a FaBA-funded bioreactor at the UQ Australian Institute for Bioengineering and Nanotechnology. #whitepaper #precisionfermentation #Australia #UniversityofQueensland