Precision fermentation: Overview and challenges

In the context of increasing global food demand and growing environmental sustainability pressures, precision fermentation (PF) has emerged as a breakthrough biotechnological approach. This study aims to synthesize and analyze the core scientific principles and practical applications of precision fermentation in the production of food ingredients, while also clarifying the technical, legal, and social challenges that hinder its commercialization. Based on a systematic literature review of scientific publications from 2021 to 2026, the findings indicate that precision fermentation utilizes genetically engineered microorganisms to produce proteins, enzymes, vitamins, and functional compounds with high specificity and significantly lower greenhouse gas emissions compared to traditional livestock systems. However, challenges related to scaling up production, downstream processing costs, microbial strain stability at industrial scale, as well as regulatory barriers and consumer perceptions of GMOs remain key constraints. The study proposes several research directions and policy recommendations to enable the sustainable and responsible development of precision fermentation.