Summary
This narrative review traces the transition from centuries-old empirical fermentation practices to precision fermentation enabled by genetic engineering and synthetic biology since the 1970s. The authors critically evaluate how precision fermentation can advance sustainable food production and human health whilst addressing practical implementation challenges, environmental feasibility, and integration with existing food systems.
Regional applicability
As a global review of fermentation technology evolution and food system applications, the findings on precision fermentation opportunities and challenges have potential relevance to United Kingdom food production and policy, though the review does not appear to address UK-specific conditions or regulatory frameworks. Transferability depends on how precision fermentation technologies align with UK agricultural policy and consumer acceptance.
Key measures
Technological innovations in fermentation; applications of precision fermentation for biosynthesis of proteins, enzymes, polysaccharides, and functional ingredients; sustainability metrics; economic and environmental feasibility assessments.
Outcomes reported
The review examines the technological evolution from traditional to precision fermentation and evaluates its role in sustainable food production, human health, and global nutrition. It assesses environmental and economic feasibility, compatibility with existing food systems, and implementation challenges.
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