1、 o Acknowledgments Authors Mackenzie Battle,Claire Bomkamp,PhD,Michael Carter,Jessica Colley Clarke,Lucas Eastham,Liz Fathman,Daniel Gertner,Jody Kirchner,Adam Leman,PhD,Taylor Leet-Otley Editors Jessica Colley Clarke,Liz Fathman,Tara FossProject manager Emily Giroux Designers Kelli Cromsigt,Joseph

2、Gagyi,Emily Hennegan The cover image is courtesy of New Culture.2025 The Good Food Institute.All rights reserved.Permission is granted,free of charge,to use this work for educational purposes.Table of contents Editors note.3 Executive summary.4 Commercial landscape.6 Investment.13 Consumer insights.

3、18 Science and technology.24 Government and regulation.44 Outlook.50 Conclusion.53 About GFI.54 Executive summary Commercial landscape Investment Consumer insights Science and technology Government and regulation Outlook Conclusion Editors note Fermentation offers a powerful,here-and-now way to dive

4、rsify the food supply.In 2024,new fermentation-enabled products from whole-cut steaks to egg proteins hit supermarket shelves,helping to meet growing demand for foods loved around the world,made in vastly more efficient ways.Growing enthusiasm and support for fermentation are evident in the uptick o

5、f public and private investments in the space.While biomass,precision,and traditional fermentation all exist in different stages of development(and utilize different production methods),fermentation as a whole showed resilience in an otherwise subdued funding environment in 2024.While greater suppor

6、t from governments and industry is needed to help fermentation-enabled protein production sustainably scale up,bring down costs,and create delicious,in-demand foods,the field is gaining momentum thanks to a growing global network of innovators who are just starting to scratch the surface of whats po