Page 63 - FoodFocusThailand No.234 September 2025

SMART PRODUCTION

proteins from the liquid culture and modifies their solubility integrity. However, due to its higher costs and longer operation
through pH adjustment, salt addition, or ammonium sulfate times, it is typically reserved for high-value proteins. Lastly,
addition, thereby reducing the volume and complexity of the liquid vacuum drying, or drum drying, is employed when proteins are
mixture before more advanced purification. Next, ultrafiltration, in a liquid state with high viscosity. It can be used in conjunction
also known as membrane filtration, utilizes a membrane filter with temperature and pressure control (Figure 4).
containing nanometer-sized pores to separate molecules based
on size, enabling the effective filtering and sorting of proteins from Market Growth of Precision Fermentation
peptides or other small waste materials, and often incorporating Technologies in the Food Industry
techniques like concentration, diafiltration, or buffer exchange to Precision fermentation technology is rapidly expanding its
preserve biological properties. Lastly, chromatography yields a footprint and has firmly entered the mainstream of the food
higher level of purity by leveraging specific binding interactions industry. Notably, the alternative proteins and dairy sectors are
between proteins and an adsorbent (stationary phase), and experiencing exceptional growth driven by these advancements.
can be further categorized into ion-exchange, affinity, and size- According to Precedence Research (2024), the global
exclusion chromatography; this highly effective technique is often market for precision fermentation - driven production was
applied as the final step to significantly enhance the purity of the valued at an estimated USD 3.2 billion in 2023. Projections
acquired proteins (typically achieving ≥95–99%). indicate a rise to USD 4.58 billion in 2025 and a substantial
5. Formulation and drying: This constitutes the final stage leap to USD 104.13 billion by 2034, reflecting a compound
of precision fermentation. Since proteins are in a liquid state, annual growth rate (CAGR) of 46% from 2024 to 2034 (Figure
which does not facilitate long-term storage, they must undergo 5). This accelerated growth underscores the increasing interest
drying to better retain their original biological properties and and recognition of precision fermentation technology within
structures for an extended period. Drying can be accomplished the food and biotechnology industries, driven by the strategic
via different methods, including spray drying, freeze drying, and objective of reducing dependence on finite natural and animal
vacuum drying. First, in spray drying, liquid proteins are atomized resources.
into tiny droplets and sprayed into a hot air current, where they
are rapidly converted into a dried, finely-grained powder. This
method is well-suited for the industrial production of instant foods
and beverages. Next, freeze drying is ideal for proteins with high More Information Service Info C007
heat sensitivity as it can effectively preserve protein structural

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