#precision fermentation

[probablyasocialecologist]

Sourcing food in biotech  factories requires a reorganization of the food system to be highly centralized, arranged into corporate-mediated value chains flowing from industrial processing facilities. To my mind that is exactly the corporate industrial food chain model at the root of so many of our current problems. We don’t want the food system concentrated in the hands of less and bigger corporations. Such a concentrated food system  is unfair,  extractive, easy to monopolize and  very vulnerable to external shocks  - which we are going to see more of in our unfolding century of crisis. Consider which food system is more likely to fall over in the face of climate catastrophe, dictatorship  or cyberattack: - a handful of large electrically dependent food brewers  or a distributed network of millions of small farms and local food relationships  spread across diverse landscapes? Which brings us to Chris’s other central premise in ‘Saying No to a Farm-free Future’ - the one that George does attempt a partial response to. Chris argues that the way to organise food to survive in the face of climate crisis is to withdraw away from the corporate controlled industrial agrifood chain  and attempt instead  to put power back into the distributed local ‘food web’ of small growers, local markets and peasant-type production . This ‘food web’ may sound  ‘backwards’ to modernist global north sensibilities of someone like George but it is what still characterizes much of  the food systems of the global South. It is also better suited to our times of crisis and challenge. Strengthening food webs is not a “one stop” bold  breakthrough. Rather its a distributed social process of ‘muddling through’ together  in diverse and different ways that are at best  agroecological and collective, culturally and ecologically tailored to different geographies. The food web (or ‘agrarian localism’ as Chris terms it) can’t be summed up in one shiny totemic widget. It doesn’t fit  a formulaic  “stop this, go that” campaign binary (“stop eating meet , go plant-based”).   Leaning into the complexities of  local agroecological diverse food webs is maddeningly  unsellable as a soundbite.  George presents agrarian localism as a ‘withdrawal’  but its more in the gesture of “staying with the trouble” - a phrase feminist scholar Donna Harraway so brilliantly coined to dismiss  big, male, over simplistic technocratic solutionists who claim to have the ‘one big answer’ to our global polycrisis. (sound familiar?). Staying with the trouble and leaning into food webs means embracing a messy politics of relationship, nuance, context, complexity and co-learning. It means a single clever journalist sitting in Oxford can’t dream up a cracking saviour formula all by himself in the space of a 2 year book project. . its why (and how) we build movements - to figure this stuff out collectively. So relax - take off the armour - make friends.

[fairfield-research]

𝐏𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐌𝐚𝐫𝐤𝐞𝐭 𝐓𝐫𝐞𝐧𝐝𝐬, 𝐂𝐡𝐚𝐥𝐥𝐞𝐧𝐠𝐞𝐬, 𝐈𝐧-𝐃𝐞𝐩𝐭𝐡 𝐈𝐧𝐬𝐢𝐠𝐡𝐭𝐬, 𝐒𝐭𝐫𝐚𝐭𝐞𝐠𝐢𝐞𝐬 (𝟐𝟎𝟐𝟑-𝟐𝟎𝟑𝟎)

The precision fermentation market is poised for exponential growth, with projections indicating a substantial surge from the US$1.7 billion attained in 2022 to an impressive US$18.1 billion by the year 2030. A recent comprehensive analysis reveals that the global market for precision fermentation is anticipated to expand at a remarkable CAGR of 39.7% during the period of 2023 to 2030.

1. Sustainable Food Production Paradigm

The global shift towards sustainable practices in food production is driving the momentum behind precision fermentation. This innovative method offers a more environmentally friendly approach compared to traditional farming methods, addressing concerns regarding resource efficiency, environmental impact, and climate change. Precision fermentation, utilizing microbial processes to produce nutrients and proteins, aligns with consumer demands for ethically and sustainably sourced products.

2. Technological Advancements in Bioprocessing

Continual advancements in bioprocessing technologies are propelling the growth of the precision fermentation market. These advancements, including microbial engineering and enhanced bioprocessing techniques, result in increased scalability, efficiency, and versatility. The ability to create precisely tailored proteins and biomolecules further enhances the market's potential, enabling businesses to remain competitive and responsive to evolving consumer preferences.

3. Increasing Demand for Alternative Proteins

The rising demand for alternative proteins is a significant driver of market expansion. Precision fermentation offers a scalable and sustainable solution to produce proteins such as whey, collagen, and enzymes without relying on traditional agricultural methods. As consumer preferences shift towards plant-based and alternative protein sources, precision fermentation emerges as a vital tool in meeting the demand for high-protein, ethical, and sustainable food products.

4. Major Growth Barriers

Despite its promising outlook, the precision fermentation market faces challenges, including regulatory uncertainties and economic viability concerns. Regulatory complexities often hinder market expansion, delaying product approvals and introducing barriers to entry. Additionally, high initial capital costs and the ongoing struggle to achieve cost parity with traditional production methods present economic obstacles for widespread adoption.

5. Key Trends and Opportunities

The market presents significant opportunities for innovation, particularly in pharmaceutical production and the nutraceutical sector. Precision fermentation's ability to produce complex proteins and bioactive molecules aligns with the growing demand for biopharmaceuticals and functional ingredients. Collaborations and partnerships across industries further drive innovation and market growth, fostering a dynamic and competitive landscape.

6. Regional Frontrunners

North America maintains its leadership position in the precision fermentation market, supported by robust investments in research and development, established biotechnology and food sectors, and a proactive regulatory framework. In contrast, the Asia Pacific region emerges as a rapidly growing market, driven by changing food habits, population growth, and increased emphasis on sustainability.

7. Industry Leaders

Several prominent players lead the global precision fermentation space, including Change Foods, Geltor, Helania Inc., Formo, Eden Brew, Impossible Foods Inc., Melt & Marble, Motif Foodworks, Inc., Mycorena, Nourish Ingredients, and Perfect Day Inc. These companies continue to drive innovation and shape the future of sustainable food production.

For more information: https://www.fairfieldmarketresearch.com/report/precision-fermentation-market

[cplconsult-com]

A big thank you to all our friends, sponsors and collaborators for your continued support and keeping us very busy during the last year. CPL continues to evolve to meet the needs of our clients and has expanded its international presence and range of expertise during 2023.

For example, some recent engagements have included techno-economic analysis for precision fermentation, value propositions for agricultural products, go-to-market strategy for food ingredients and commercial and technical due diligence on feed additives and biopesticides.

Whatever your needs, we look forward to working with you. Wishing you all the best for 2024 and beyond!

[ananya5400]

Sustainable Growth Opportunities in the Precision Fermentation Ingredients Market

The global precision fermentation ingredients market size is estimated to be valued at USD 2.8 billion in 2023 and is projected to reach USD 36.3 billion by 2030, recording a CAGR of 44.0% by value. Changing consumer preferences towards veganism, increasing protein consumption, and rising investments in innovations are the major factors for market growth. Substantial breakthroughs in the genetic engineering space have enabled the cost-effective and sustainable reprogramming of microorganisms (synthetic biology) through precision fermentation to create a wide range of specialized food protein constituents.

Download PDF Brochure:  https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=30824914

By ingredient type, the whey & casein protein segment accounted for the second largest share.

The burgeoning awareness of animal-free options, veganism, and plant-based lifestyles has driven manufacturers to introduce an array of dairy-free ingredients. In the precision fermentation ingredients market, whey and casein play pivotal roles with versatile applications across industries. Companies like Modern Kitchen, based in the US, utilize precision fermentation-based whey protein from Perfect Day to produce animal-free cream cheese. Brazilian company Up Dairy specializes in precision fermentation to create dairy ingredients, with a focus on whey protein and casein. Up Dairy employs advanced technologies such as Cell Line Development, Host Strain Development, Target Molecule Selection, Bioprocess Design, and Ingredient Optimization. Formo Bio's approach to crafting animal-free cheese through precision fermentation showcases the intersection of traditional practices and innovative technology. By sourcing whey and casein from microorganisms inspired by cow DNA, they tap into both heritage and innovation, providing a sustainable alternative to traditional dairy cheese.

By microbe type, the fungi segment constitutes around one-fourth of the global demand.

Extensive research and development activities in the field of precision fermentation helped food producers in evolving the landscape of animal-free protein alternatives using microbes such as bacteria, yeast, and fungi. One advantage of utilizing fungi metabolic engineering is that their eukaryotic origin allows them to tolerate and functionally express heterologous eukaryotic proteins and enzymes, resulting in proper protein folding and post-translational modifications. Better Meat Co., a US based company, developed a process for biomass protein from the filamentous fungi Neurospora crass In February 2022, VTT Technical Research Centre of Finland developed egg white protein (ovalbumin) from fungi using precision fermentation.

Request for Sample Pages: https://www.marketsandmarkets.com/requestsampleNew.asp?id=30824914

The Asia Pacific region is projected to grow at the highest CAGR in the precision fermentation ingredients market during the forecast period

The key factors driving the Asia Pacific precision fermentation ingredients market are the rapid urbanization and changing lifestyles that have led to an increased demand for specialized products, such as alternative proteins and sustainable ingredients, which precision fermentation excels in producing. The region's focus on technological advancements and innovation aligns with precision fermentation ingredient's cutting-edge nature, fostering a thriving ecosystem for research and development. Additionally, Consumer willingness to adopt innovative products is evident across countries, extending beyond curiosity to active purchasing intent. Also, investments and expansions in the region drive the growth of the Asia Pacific market.

[shrutirathi226]

Unlocking the Potential of Precision Fermentation Ingredients in Alternative Proteins

Introduction to Precision Fermentation Ingredients Market

The Precision Fermentation Ingredients Market focuses on the production of specialized ingredients using precision fermentation, a process that leverages microbial hosts to produce specific compounds, such as proteins, enzymes, or flavors, with high precision and efficiency. This market is rapidly growing due to the increasing demand for sustainable and alternative food sources, particularly in the plant-based and lab-grown food industries. Precision fermentation offers the potential for cleaner, more sustainable production methods compared to traditional agriculture, attracting significant interest from food manufacturers, biotech companies, and investors. Key sectors include food, pharmaceuticals, and biotechnology, driving innovation and market expansion.

Market overview

The Precision Fermentation Ingredients Market is Valued USD 3.01Million in 2022 and projected to reach USD 37.13 Million by 203, growing at a CAGR of CAGR of 43.2 During the Forecast period of 2024–2032.This rapid growth is driven by increasing consumer demand for sustainable and alternative proteins, advancements in biotechnology, and the rising adoption of precision fermentation in the food and beverage industry.

Access Full Report : https://www.marketdigits.com/checkout/1065?lic=s

Major Classifications are as follows:

By Microbe

Yeast

Algae

Fungi

Bacteria

By Ingredients

Whey & Casein Protein

Egg White

Collagen Protein

Heme Protein

Enzymes

Others

By End Use Industry

Food & Beverages

Meat & seafood

Dairy alternatives

Egg alternatives

Others

Pharmaceutical

Cosmetics

Others

Key Region/Countries are Classified as Follows: ◘ North America (United States, Canada, and Mexico) ◘ Europe (Germany, France, UK, Russia, and Italy) ◘ Asia-Pacific (China, Japan, Korea, India, and Southeast Asia) ◘ South America (Brazil, Argentina, Colombia, etc.) ◘ The Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria, and South Africa)

Major players in Precision Fermentation Ingredients Market:

Perfect Day — A pioneer in precision fermentation, known for producing animal-free dairy proteins.

Ginkgo Bioworks — A leading biotechnology company that engineers custom microorganisms for various industries, including food and agriculture.

Clara Foods — Specializes in creating egg proteins through precision fermentation, offering sustainable alternatives to traditional eggs.

Triton Algae Innovations — Focuses on developing algae-based ingredients using precision fermentation techniques.

Market challenges in Precision Fermentation Ingredients Market:

High Production Costs: Precision fermentation Ingredients Market is a cutting-edge technology that often involves high initial costs for research, development, and scaling production. These costs can make the final products more expensive than traditional alternatives, posing a barrier to widespread adoption.

Regulatory Hurdles: The regulatory environment for novel food ingredients can be complex and varies by region. Gaining approval from regulatory bodies like the FDA or EFSA can be time-consuming and costly, slowing the market entry of new products.

Competition from Traditional and Alternative Proteins: The market faces competition not only from traditional animal-based proteins but also from plant-based and other alternative proteins, which may be more established and cost-effective.

Market opportunities in Precision Fermentation Ingredients Market:

Sustainable Food Production: As global demand for sustainable and ethical food sources increases, precision fermentation offers a way to produce high-quality proteins, enzymes, and other ingredients with a lower environmental footprint compared to traditional agriculture and animal farming.

Alternative Proteins: The rising popularity of plant-based diets and the need for alternative protein sources create opportunities for precision fermentation ingredients market to supply key ingredients, such as dairy and egg proteins, without the need for animal farming.

Customization and Innovation: Precision fermentation Ingredients Market allows for the creation of highly specific and customizable ingredients, opening the door for innovations in food products tailored to specific nutritional needs, dietary preferences, or sensory profiles.

Future trends in Precision Fermentation Ingredients Market:

Increased Investment in R&D: As the technology matures, there will be greater investment in research and development to enhance production efficiency, reduce costs, and expand the range of fermentable ingredients.

Expansion of Product Applications: Precision fermentation will increasingly be used to produce a wider variety of ingredients beyond proteins, including flavors, colors, and functional additives, as well as in sectors like pharmaceuticals and cosmetics.

Integration with Other Technologies: The convergence of Precision fermentation Ingredients Market with other technologies, such as artificial intelligence and machine learning, will optimize fermentation processes, improve strain development, and accelerate innovation.

Conclusion:

The Precision Fermentation Ingredients Market is poised for remarkable growth, driven by advances in biotechnology, rising consumer demand for sustainable and alternative proteins, and the expanding range of applications. Despite challenges such as high production costs and regulatory hurdles, the sector’s potential for innovation and environmental impact offers substantial opportunities. Future trends point to increased investment in research and development, integration with emerging technologies, and broader market acceptance. As the technology matures and global awareness grows, precision fermentation is set to play a pivotal role in shaping the future of food production and sustainable ingredient solutions.

[supriyab]

The global precision fermentation ingredients market size is estimated to be valued at USD 2.8 billion in 2023 and is projected to reach USD 36.3 billion by 2030, recording a CAGR of 44.0% by value.

[vipinmishra]

Precision Fermentation Market Is Anticipated To Expand In The Coming Years

Growing veganism and reduced reliance on animal-based food are driving the precision fermentation market.

According to TechSci Research report, “Precision Fermentation Market - Global Industry Size, Share, Trends, Competition, Opportunity, and Forecast, 2017-2027”, the Global Precision Fermentation market stood at USD 293.75 in 2021 and is anticipated to grow with a CAGR of 38.73% in the forecast period, 2024-2027. The major factors driving the growth of Precision Fermentation Market include decreasing dependency on animal-based food, growing adoption of being vegan, Cultured meat production.

Precision Fermentation is microorganisms' genetic modification and fermentation to create organic molecules. The products produced through the process will be cheaper in the future than those produced from animals. Precision fermentation does not depend upon climatic changes. The food items produced from precision fermentation are regulated like any other food ingredient. As these products are animal-free, vegans still have some allergen capabilities due to their animal counterparts.

Many startups are investing in precision fermentation. These startups include Israel’s Remilk and Imagindairy, Estonia’s ProProtein, the UK-based Better Dairy, and German operation Formo. Berlin-based Formo invested USD50 million to form lab-grown dairy products in September 2021. Companies are investing in precision fermentation because this process can create many complex organic molecules without incorporating animals. The US Department of Agriculture was the first government to invest USD10 million in Tuft’s University to scale up cellular food production in October 2021. Between 2018 and 2020, the Good Food Institute, a non-profit institute in Washington DC, dispensed almost US$3 million in supporting fundamental research on scaling.

Browse over XX market data Figures spread through XX Pages and an in-depth TOC on "Global Precision Fermentation Market" https://www.techsciresearch.com/report/precision-fermentation-market/8073.html

The Global Precision Fermentation Market is segmented into Ingredient Produced, Microbes, End User Industry, Region, and By Company.

The market is segmented into Whey & Casein Protein, Egg White, Collagen Protein, Heme protein and Others based on ingredient produced. In 2021, Whey & Casein protein segment holds the major revenue share i.e., 42.68%. Whey & Casein protein is majorly used in the production of dairy products and this process is significantly involve in the production of dairy products. Heme Protein is the fastest growing in forecast years due to the growing adoption of being vegan.

The market is classified into three categories based on the microbe: Yeast, Algae, Bacteria. With a market share of 46.47% in 2021, the yeast is dominating the Global Precision Fermentation Market. The products made by the procedure of precision fermentation are mostly by the help of yeast because it doesn’t require specific environmental condition for its growth and yeast is anaerobic. Followed by algae, for some products algae is also used to produce by precision fermentation.

Based on regional analysis, in terms of revenue share in 2021, North America dominated the global precision fermentation market with the market share of 47.26%. Because the startups doing the process to produce dairy products and protein are mainly North America based. North America account major share also due to the highest investments in the region.

The leading companies operating in the Global Precision Fermentation Market are:

New Culture Inc

Perfect Day, Inc

Triton Algae Innovations

Change Foods, Inc

Remilk

Impossible Foods Inc.

Motif FoodWorks, Inc

Formo Bio Gmbh

The Every Company

Geltor, Inc

Better Dairy

Download Free Sample Report https://www.techsciresearch.com/sample-report.aspx?cid=8073

Customers can also request for 10% free customization on this report.

“Global Precision Fermentation Market will see a robust growth during the forecast period of 2017-2027. The market of precision fermentation is expected to develop because people are more concerned regarding the treatment of animals in slaughterhouse, nowadays. Due to that people are focused on the production of food which doesn’t require the use of animals.”, said Mr. Karan Chechi, Research Director with TechSci Research, a research based global management consulting firm.

“Precision Fermentation Market - Global Industry Size, Share, Trends, Competition, Opportunity, and Forecast, 2018-2028, Segmented By Ingredient Produced (Whey & Casein Protein, Egg White, Collagen Protein, Heme Protein, Others), By Microbe (Yeast, Algae, Bacteria, Others), By End User Industry (Food & Beverage, Pharmaceutical, Cosmetic, Others), By Region”, has evaluated the future growth potential of Global Precision Fermentation Market and provides statistics & information on market size, structure, and future market growth. The report intends to provide cutting-edge market intelligence and help decision makers take sound investment decisions. Besides, the report also identifies and analyzes the emerging trends along with essential drivers, challenges, and opportunities in Global Precision Fermentation Market.

Browse Related Reports:

India Organic Farming Market

India Bamboo Market

India Succulent Plants Market

Contact

Mr. Ken Mathews

708 Third Avenue,

Manhattan, NY,

New York – 10017

Tel: +1-646-360-1656

Email: sales@techsciresearch.com

Web:  https://www.techsciresearch.com

[kashverse]

pizza is one of those rare, beautiful things in the world that transcends culture, language, and personal differences. it is the unifying force. a humble creation of the italians that has somehow become a staple in every corner of the world. and yet, how one enjoys pizza reveals everything about them.

nanami, for instance, takes pizza-making with the same level of precision as he does everything else in life. only authentic italian recipes will do. and only if an actual italian man is narrating them. no exceptions. if the video starts and he detects even a hint of an american accent, it is closed immediately. he has a whole folder of videos titled "approved italian pizza sources." he swears one day, after malaysia, he will visit italy, and only then will he consider himself worthy of making pizza from scratch. until then, he follows the instructions exactly as given. measured ingredients, proper dough resting time, optimal oven temperature. he makes a pizza so perfect, so textbook, that you think the ghost of an italian nonna might appear just to pat him on the shoulder in approval.

geto, on the other hand, has already been to italy. he has eaten pizza the proper way. you ask him when he went? don't. how he went? irrelevant. who he went with? silence. the point is, he just did. and because of this, he knows the best way to make it. you don’t argue with him when he takes charge in the kitchen, casually kneading the dough like he’s done it a hundred times before. he does that thing where he stretches it mid-air with a flick of his wrist, and somehow, it actually works. the pizza comes out of the oven looking gorgeous. perfect ratio of sauce to cheese, slightly charred in all the right places. he watches you take a bite, smug. "good, right?" yeah, okay. fine. it’s perfect.

then there’s gojo. the moment you mention wanting pizza, he does not go to the kitchen. he does not google recipes. he does not even consider ordering takeout. instead, he immediately picks up his phone and dials an italian chef he met last year. "ciao, my man! emergency pizza situation at my penthouse. come through!" and because gojo is gojo, within the hour, a professional chef is in his kitchen, flour dusting every surface, ingredients being tossed expertly, and you are watching a pizza be made with such precision and love that when you finally take a bite, you nearly ascend. it’s so good you think you could never eat anything else ever again. gojo leans back, grinning. "only the best for my baby." you don’t even have the energy to roll your eyes.

toji, on the other hand, has only ever known one type of pizza: the microwaved, supermarket kind. the ones that come in sad little plastic trays, always a bit soggy no matter how long you heat them. so when you, in the most basic way possible, decide to make a pizza—store-bought base, bottled tomato sauce, pre-shredded cheese—you don’t think much of it. but when toji takes his first bite, you’d think you just handed him the world. he chews slowly, staring at the slice like it holds the meaning of life. "you made this?" he asks, almost reverent. and now? now, every time he feels sad, this is what he asks for. congratulations. you have accidentally become his emotional support pizzeria.

choso loves pizza. he sees it as the ultimate family food. something to be shared, something that brings people together. so, naturally, he is dedicated to it. he doesn’t just want to eat pizza. he wants to understand it. where is the best place to get it? how do you make it properly? what’s the difference between neapolitan and sicilian? at some point, he starts throwing around terms like "00 flour" and "fermentation time". he has fully embraced his inner italian. you walk into the kitchen one day, and he’s watching a youtube video entirely in italian. does he speak italian? no. does that stop him? also no.

then there’s sukuna. sukuna does not cut pizza into slices. he does not eat it like a normal person. no, he picks up the entire thing and just starts biting into it like a disc like it’s a giant cracker. no hesitation. just straight-up animal behavior. you stare at him in horror, but he doesn’t care. at least he’s enjoying it.

[aventurineswife]

Okay, but how Jiaoqiu is going to be with someone who enjoys spicy food and is very VERY tolerant to it? Like, they have little to no reaction to the dishes where one bite is enough to cause even toughest to ask for water, meanwhile they just: "Hm... Not bad, could add more spice though." *Adds extra spice*

Spice Is the Soul of Life

Summary: While preparing a fiery stew of your own creation, you share an intimate and playful moment with Jiaoqiu. As the two of you challenge each other’s tolerance for heat, the shared experience sparks a deeper connection, revealing mutual admiration and kindling an unexpected bond.

Tags: Jiaoqiu x Reader, Cooking, Slow Burn Romance, Playful Banter, Spice Tolerance Challenge, Tender Moments, Found Family.

Warnings: Descriptions of spicy food and intense heat (potentially triggering for readers sensitive to food or spice-related content), Light suggestive undertones of romance.

A/N: this lowkey sounds like me ngl...🧍‍♀️

The aroma of freshly simmering chili paste wafted through the air as you stirred a bubbling pot of stew, the crimson liquid glistening ominously. It was a dish of your own creation, a concoction so fiery that even the most daring food connoisseurs would hesitate to try it. Yet, to you, it was comfort food, a beloved indulgence that reminded you of home.

Behind you, Jiaoqiu’s soft voice broke the silence. “That scent… Sichuan peppercorns, dried ghost peppers, and…” He tilted his head slightly, his fox ears twitching. “A hint of fermented chili bean paste, isn’t it? Quite the combination.”

You turned to see him standing in the doorway of your shared kitchen, leaning lightly against the wall. Despite his blindness, his eyes, half-hidden beneath his lashes, seemed to glow in the dim light. His presence was both calming and commanding, a blend of healer’s warmth and strategist’s precision.

“You caught all that just by smell?” you asked, impressed.

“Of course,” he replied with a soft chuckle. “A refined palate starts with a refined nose. Though I must admit, the intensity of your spices makes it quite easy to identify.” He tapped his chin lightly and made his way toward the counter, his movements fluid despite his lack of sight.

“You say that as if you couldn’t handle it,” you teased, placing a bowl of the stew before him.

Jiaoqiu’s lips curved into a sly smile as he took a seat. “I’m not one to back down from a culinary challenge, especially one involving spice. Let me be the judge of its ferocity.”

You raised an eyebrow, handing him a spoon. “Don’t say I didn’t warn you.”

With a graceful motion, Jiaoqiu took a spoonful of the stew, blowing gently on it before tasting. For a moment, he paused, his expression unreadable. Then, a slow, satisfied grin spread across his face.

“Rich, layered, and delightfully numbing,” he murmured, savoring the heat that spread across his tongue. “You’ve outdone yourself.”

“Really?” you asked, surprised. “Most people would be scrambling for a glass of water by now.”

Jiaoqiu chuckled softly, his bushy tail swishing behind him. “Did you forget who you’re speaking to? I was raised in the Alchemy Commission. We specialize in potions that burn as they heal. My tolerance for spice is… considerable.”

Your eyes lit up with a mischievous glint. “Oh? In that case…” You reached for the jar of extra chili oil and added a generous dollop to his bowl. “Let’s see how considerable it really is.”

Jiaoqiu’s laughter was warm and unrestrained as he stirred the added spice into his stew. “You’re a bold one, aren’t you? Very well, I accept your challenge.”

As he took another bite, you watched closely, expecting even the slightest sign of discomfort. Instead, Jiaoqiu’s expression remained serene, though a faint flush rose to his cheeks.

“Hm,” he mused, setting his spoon down. “Not bad… but I think it could use a touch more Sichuan peppercorns to balance the bitterness of the ghost peppers.”

You stared at him in disbelief. “You’ve got to be kidding me.”

“I assure you, I’m not,” he replied, his tone light but sincere. “In fact…” He reached for the peppercorn jar and added a sprinkle to his bowl, stirring it with practiced ease. “There. Now it’s perfect.”

You couldn’t help but laugh, shaking your head. “I guess I’ve met my match.”

Jiaoqiu smiled. “And I, mine. It’s rare to find someone who shares my appreciation for spice, let alone someone who can surpass me in resilience.” He paused, his expression softening. “It’s… refreshing.”

You felt warmth rise in your chest, one that had nothing to do with the spice. “Well, I’ll take that as a compliment.”

“It is,” he said simply, his voice carrying a sincerity that made your heart flutter.

The two of you continued to share the fiery stew, the spice creating a shared experience that seemed to burn away any barriers between you. In that moment, surrounded by the warmth of the kitchen and the heat of the dish, you felt a deeper connection forming—a bond as enduring and intense as the flames you both so loved.

As the evening wore on, Jiaoqiu leaned back with a contented sigh. “You know,” he said, his tone contemplative, “spice is much like life. It burns, it numbs, but it also awakens. Perhaps that’s why I’ve always been drawn to it.”

You nodded, understanding his sentiment. “And sometimes, the hotter it gets, the more alive you feel.”

He turned his head toward you. “Exactly. And with someone like you by my side… I think I’m ready to face whatever heat life throws at me.”

Your heart skipped a beat at his words, and you couldn’t help but smile. “Careful, Jiaoqiu. You might make me think you’re a romantic under all that wisdom.”

He chuckled, his laughter as warm and comforting as the stew you’d shared. “Perhaps I am. Or perhaps… I’ve simply found someone worth sharing my fire with.”

[literaryvein-reblogs]

Writing Notes: On Food

A compilation of notes on how to describe food in writing.

How to Describe Food: Flavour & Texture

1. Write about the flavour.

Rich -> full, heavier foods. Often used to describe foods containing cream (e.g., potatoes & garlic, soup, and chocolate cake).

Bland -> has little or no flavour.

Bitter -> a tart, sharp, and sometimes harsh flavour (e.g., coffee).

Citrusy -> a bright flavour (e.g., lemons, limes, oranges, and other citrus fruits).

Fresh -> a light and crisp taste. Often used to describe produce or herbs. (e.g., apples, lettuce, cucumbers, carrots, etc. Or bakery items like breads, muffins, etc.)

Fruity -> any taste reminiscent of sweet fruit flavours (e.g., grapes, blueberries, peaches, etc.).

Smoky -> a taste reminiscent of the smell of smoke (e.g., BBQ).

Sour -> a biting, tangy, tart flavour (e.g., lemons, Sour Patch Kids, and other sour candies).

Sweet -> a sugary flavour (e.g., candies, ice creams, desserts, etc.).

Zesty -> a fresh, vivid, or invigorating flavour (e.g., tacos, Italian pasta salad, etc.).

2. Write about the texture:

Mushy -> soft, but in an unpleasant way (e.g., if you cook vegetables too long, they’ll get mushy).

Tough and chewy -> are similar. Both describe foods which are difficult to eat because you have to chew them for a long time (e.g., meat can be tough or chewy, especially if it’s cooked too long and it gets dry).

Tender -> similar to ‘soft’, but it’s mostly used to describe meat which is cooked well, so it’s soft and juicy.

Crunchy -> food that makes a lot of noise when you’re eating them (e.g., dry food – like potato chips, or hard cookies – can be crunchy).

Words to Describe Different Flavours

For rich, spicy, or savoury flavours. The following words represent complex, spicy, or flavourful seasonings and dishes: buttery, caramelized, peppery, piquant, salty, sapid, saporous, savoury, smoky, spicy.

For sweet or fresh flavours. These descriptors characterize fresh or sugary dishes: ambrosial, bittersweet, bright, fruity, honeyed, minty, nectarous, saccharine, sharp-tasting, sweet, syrupy, treacly, zesty.

For subtle flavours. Some dishes are on the milder side. You can use one of these words to describe the taste: bland, mellow, tasteless.

For sour flavours. A sour or complex taste can be challenging to articulate. Here are some descriptive words to help: astringent, briny, citrusy, fermented, sour, tart, vinegary.

For hard or crunchy textures. Use these words to describe a crispy or chewy texture: broiled, caramelized, crusty, flaky, leathery, sizzling, thick, thin, toasted, toothsome.

For soft or fluid textures. These words can help you describe drinks, desserts, or other soft items: crumbly, doughy, fizzy, gooey, juicy, luscious, mashed, mushy, rubbery, runny, simmered, smothered, spongy, sticky, tender, velvety, waxy.

For the smell of food. Here are common food adjectives you can use to describe smells: acrid, astringent, bright, citrusy, fermented, heady, honeyed, minty, nutty, peppery, pungent, rancid, rotten, smoky, sour, vinegary.

Tips for Describing Food in Writing

Be specific. There are a lot of food words that are vague or general, like “delicious,” “yummy,” “succulent,” “delectable,” “mouth-watering,” or “finger-licking.” Avoid these overused phrases. Focus on the food's particular flavour, texture, or smell to make your writing more evocative and precise. Rather than describing a soup as “tasty” or “scrumptious,” try more specific words like “buttery,” “chunky,” or “minty.”

Consider your purpose. Decide if your goal is to explain a culinary experience or make the food sound appetizing. A clear understanding of your intention and target audience can help you shape your writing to be the most compelling.

Evoke all the senses. While you lean heavily on taste to describe food, remember to explore the texture, smell, sight, and sound of a dining experience as well. Including sensory language that incorporates the other senses creates a more robust experience for readers.

Sometimes less is more. Food writing is most effective when it’s focused, allowing readers to zero in on the essential details of the dish. If you include too many descriptors or attach multiple adjectives to each noun, you can overwhelm or confuse readers.

Sources: 1 2 3 ⚜ More: Writing Notes & References ⚜ 100 Sensory Words

If these writing notes helped with your poem/story, please tag me. Or leave a link in the replies. I'd love to read them! Writing Resources PDFs

[cplconsult-com]

CPL's daily case study on tumblr.... CPL Business Consultants developed a technical and commercial strategy for biopesticides production using semi-solid-state fermentation.

[ananya5400]

The research insight on the precision fermentation ingredients industry highlights the prominent players in the market. Get known & unknown adjacencies impacting the market for precision fermentation ingredients.

[shakespearesdaughters]

“It is in vain to say human beings ought to be satisfied with tranquillity: they must have action; and they will make it if they cannot find it. Millions are condemned to a stiller doom than mine, and millions are in silent revolt against their lot. Nobody knows how many rebellions besides political rebellions ferment in the masses of life which people earth. Women are supposed to be very calm generally: but women feel just as men feel; they need exercise for their faculties, and a field for their efforts, as much as their brothers do; they suffer from too rigid a restraint, to absolute a stagnation, precisely as men would suffer; and it is narrow-minded in their more privileged fellow-creatures to say that they ought to confine themselves to making puddings and knitting stockings, to playing on the piano and embroidering bags. It is thoughtless to condemn them, or laugh at them, if they seek to do more or learn more than custom has pronounced necessary for their sex.” ― Charlotte Brontë, Jane Eyre

[supriyab]

Precision Fermentation Ingredients Market Growth Opportunities by 2030

The precision fermentation ingredients market size is estimated to be valued at USD 2.8 billion in 2023 and is projected to reach USD 36.3 billion by 2030, recording a CAGR of 44.0% in terms of value The demand for precision fermentation ingredients is increasing due to the increasing demand for plant-based alternative products worldwide.

The expanding business has offered lucrative business opportunities to the players who are operating in the market segments. For instance, in May 2023, Geltor introduces CAVIANCE™, a vegan type of Il collagen polypeptide offering remarkable skin rejuvenating benefits. This innovative product stimulates six different types of collagens, exhibits potent antioxidant properties, and aids in wound healing. Other key players, like MycoTechnology, established a “groundbreaking” collaborative venture with Oman Investment Authority (OIA) to produce mushroom-based protein using locally cultivated dates. This joint venture will be named Vital Foods Technologies LLC. The overall precision fermentation ingredients market is classified as a competitive market, with the top five key players, namely Geltor (US), Perfect Day, Inc. (US), The Every Co. (US), Impossible Foods Inc. (US), Motif FoodWorks, and Inc. . (US), occupying 25–50% of the market share.

Precision Fermentation Ingredients Market Drivers: Growing adoption of vegan as well as meat-free lifestyles

According to research conducted by The Hartman Group, the landscape of the North American precision fermentation ingredients market is poised for a transformative shift Around 40% of U.S. adults, over 90 million individuals, are ready to embrace precision fermentation products, projected to reach 132 million consumers by 2027. Younger generations are receptive due to environmental concerns and sustainability, with the second most influential factor being the positive impact on the environment. This aligns with their preference for sustainable consumption. The link between precision fermentation and sustainability, including reduced greenhouse gas emissions, natural farming, and sustainable packaging, offers innovation potential. Millennials and Gen Z are willing to pay up to 10% more for such products. This technology serves as a catalyst for a more sustainable and technologically advanced market landscape shaped by evolving consumer preferences and environmental consciousness. This trend invariably is supporting the precision fermentation ingredients market growth.

Restraints: Higher manufacturing costs associated with the production of ingredients utilizing precision fermentation ingredients

Demand for microbe-based precision fermented proteins or fats has gained momentum lately due to the increasing demand for animal-free products by the rising vegan population. In addition, precision fermentation provides several benefits: it reduces land and water usage, greenhouse gas emissions, and health problems associated with animal-based products. However, higher manufacturing costs have acted as a major restraint for the industry to scale up. Specific growth media for microorganisms, large-scale fermenters, and specialized purification processes combine to increase the production cost exponentially. Also, the risk of yield failure or contamination is high, as microorganisms need a stable and sterile environment for growth.

Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=30824914

By food & beverage application, the egg alternatives segment is projected to grow with the second-highest CAGR in the precision fermentation ingredients market during the forecast period.

The rising inclination toward vegan food has led manufacturers to introduce a variety of egg alternatives. Precision fermentation derived egg alternatives find use in baking, cooking, and food formulation. Every Company introduced an egg protein called ClearEgg via precision fermentation in collaboration with Pressed Juicery in November 2021. In April 2021, the company increased its production capacity of egg alternatives further. In 2022, Shiru streamlined animal-free egg prototype creation using AI and machine learning. This innovative method accelerated the replication of egg properties within a plant-based framework.

North America holds the highest market share during the forecast period.

North America remained the largest market for precision fermentation ingredients due to increasing consumer awareness, consumption of healthy food ingredients, the veganism trend, etc. The landscape of North American precision fermentation ingredients market is poised for a transformative shift; around 40% of U.S. adults, over 90 million individuals, are ready to embrace precision fermentation products, projected to reach 132 million consumers by 2027 (The Hartman Group). Younger generations are receptive due to environmental concerns and sustainability, with the second most influential factor being the positive impact on the environment. This aligns with their preference for sustainable consumption. The link between precision fermentation ingredients and sustainability, including reduced greenhouse gas emissions, natural farming, and sustainable packaging, offers innovation potential. Millennials and Gen Z are willing to pay up to 10% more for such products. This technology serves as a catalyst for a more sustainable and technologically advanced market landscape shaped by evolving consumer preferences and environmental consciousness.

Top Companies in the Precision Fermentation Ingredients Market

Key players in this market include Geltor (US), Perfect Day, Inc. (US), The Every Co. (US), Impossible Foods Inc. (US), Motif FoodWorks, Inc. . (US), Formo (Germany), Eden Brew (Australia), Mycorena (Sweden), Change Foods (US), and MycoTechnology (US).