Precision Fermentation for Food Applications: Advances in Microbial Engineering and Regulatory Frameworks

Abstract

This review analyzes precision fermentation as a strategic tool for the future of the global food system, examining the interplay among technological advances, regulatory frameworks, factors influencing consumer acceptance, and associated ethical implications. Recently, synthetic biology has emerged as a prominent field, driven by the development of tools and technologies with the potential to transform multiple sectors of industrial production. In this context, precision fermentation stands out as a promising approach for the future of food production, enabling the generation of inputs that meet sustainability, ethical, and high-quality standards. Despite its significant advantages, this technology still faces limitations in its large-scale application. These include challenges related to production scalability, variations in compound structure and functionality due to difficulties in post-modification translational processes, as well as differences in consumer acceptance and in the establishment of regulatory frameworks across diverse global and cultural contexts. This review highlights precision fermentation as a promising avenue for producing inputs for the global food industry. Discusses its technical, economic, and regulatory limitations while assessing issues related to consumer acceptance. In addition, it examines ongoing efforts and emphasizes the need to overcome these challenges to establish this technology as a promising alternative for more sustainable food production.