This report by Systemiq for The Protein Project investigates the potential of classical, biomass and precision fermentation technologies for food and feed. It quantitatively assesses whether a growing fermentation sector could improve environmental outcomes by 2040 (through reduced GHG emissions, land use and water use) and qualitatively assembles case studies showing how farmers and consumers interact with fermentation in practice.

In the past months, The Protein Project contributed to a new World Economic Forum briefing on how ingredient innovation can make our food system more resilient.

Starting our initiatives, we’ve seen how resilience in the agri-food system can be driven by diversification: more pulses in rotations, biotech-enabled ingredients (such as fermentation) that add functionality, and circular side-streams upcycled into feed and food. The briefing captures that systems view beautifully.

Following recent Flemish headlines about supposed health risks of meat alternatives, The Protein Project’s Marin Vandamme and Katrien Martens call for a more nuanced, balanced discussion. “The reality is more complex than the headlines imply—and a constructive conversation about food deserves better than black-and-white takes and click-bait one-liners.”

[Article in Dutch]