Comparing Precision Fermentation and Traditional Fermentations: Consumer Views

Diana Bogueva () and Svetla Danova
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Diana Bogueva: Curtin University Sustainability Policy (CUSP) Institute, Curtin University
Svetla Danova: Bulgarian Academy of Science, Stephan Angeloff Institute of Microbiology

Chapter Chapter 27 in Consumer Perceptions and Food, 2024, pp 563-588 from Springer

Abstract: Abstract In the dynamic realm of fermentation, nowadays tradition intertwines with innovation, heralding a new era of food and future flavours on our plates. The age-old technique of traditional fermentation relies on the natural microorganisms’ potency. On the flip side, precision fermentation takes a futuristic leap, employing biotechnology to engineer microbes, showcasing a novel approach. The potential of precision fermentation is immense, offering solutions to pressing environmental and food security issues. These tiny, engineered marvels are intricately designed and adept at producing proteins and flavours, that replicate the essence and the core characteristics found in dairy products, revolutionizing the agri-food system and food production. This chapter delves into how traditional and precision fermentation shape consumer preferences and perceptions, reflecting the evolving landscape of food production and consumption. Its effective integration relies significantly on consumer acceptance, a critical factor shaping its market viability and success.

Keywords: Traditional fermentation; Precision fermentation; Consumers perceptions (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-981-97-7870-6_27

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DOI: 10.1007/978-981-97-7870-6_27

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