We’re all familiar with traditional fermentation, where microbes naturally transform nutrients to create products like yoghurt, sourdough bread, and beer. But this is really just the beginning. Bioprocessing and precision fermentation processes and technology have the potential to revolutionize how we create food. So, what is it all about?  

Precision Fermentation is a specialized form of bioprocessing that programs microbes to produce specific food ingredients, like proteins, fats, flavoring agents, enzymes as well as non-food ingredients, such as fibers, textiles, and modern polymers. Imagine microbes that create dairy without cows, or egg whites without chickens! This technology offers significant sustainability benefits with the ability to manufacture products with a smaller ecological footprint.  

Though it may sound cutting-edge, the technology first emerged in the 1970s, when it was used to produce insulin. Today, precision fermentation is scaling up with new applications on the horizon. In Illinois, the iFAB Tech Hub and its “Lab to Line” approach play a pivotal role in upscaling bioprocessing, supporting the journey from lab-scale innovations to full-scale manufacturing. iFAB, together with its partners, is setting Illinois up as a key player in the future of precision fermentation. 

If you want to know more, join CFBN at the Partnership Forum on November 14th. More information: https://chicagolandfood.org/event-5855969