Precision fermentation uses microorganisms to produce animal proteins without animals. This technology is already producing dairy proteins, egg proteins, and animal fats at scale.
Precision fermentation offers a welfare improvement pathway that is already commercially deployed, unlike cultivated meat which is still in early commercialization. By producing proteins that were previously only available from animals - dairy proteins, egg proteins, meat-flavor compounds - without any ongoing animal use, precision fermentation provides direct substitution opportunities. The technology's current scale means its welfare impact is smaller than its long-term potential, but consumer adoption of fermentation-produced protein products directly supports the commercial viability of this approach. Supporting these products in the marketplace signals demand that drives further investment and scaling.