Modeling the feasibility of fermentation-produced protein at a globally relevant scale

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dc.citation.volume8
dc.contributor.authorFletcher AJ
dc.contributor.authorSmith NW
dc.contributor.authorHill JP
dc.contributor.authorMcNabb WC
dc.date.accessioned2024-11-11T23:38:49Z
dc.date.available2024-11-11T23:38:49Z
dc.date.issued2024-07-10
dc.description.abstractIntroduction: Fermentation-produced protein (FPP) is gaining global interest as a means of protein production with potentially lower cost and environmental footprint than conventionally-produced animal-sourced proteins. However, estimates on the potential performance of FPP vary substantially, limiting assessment of its scalability and utility. Methods: We integrate life cycle analysis data with nutritional and economic data in an interactive online tool, simulating the requirements and consequences of fermentation at a globally-relevant scale. Results: The tool demonstrates that production of an additional 18 million tons of protein annually via fermentation (~10% of 2020 global consumption) would necessitate 10–25 million hectares of feedstock cropland expansion/reallocation, utilize up to 1% of global electricity generation, produce 159 million tons CO2 equivalents, and have a total process input cost of 53.77 billion USD, with a negligible impact on nutrient supply beyond protein. Discussion: This tool should be used to inform the debate on the future use of fermentation in the food system.
dc.description.confidentialfalse
dc.identifier.citationFletcher AJ, Smith NW, Hill JP, McNabb WC. (2024). Modeling the feasibility of fermentation-produced protein at a globally relevant scale. Frontiers in Sustainable Food Systems. 8.
dc.identifier.doi10.3389/fsufs.2024.1419259
dc.identifier.eissn2571-581X
dc.identifier.elements-typejournal-article
dc.identifier.number1419259
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71971
dc.languageEnglish
dc.publisherFrontiers Media S.A.
dc.publisher.urihttps://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2024.1419259/full
dc.relation.isPartOfFrontiers in Sustainable Food Systems
dc.rights(c) 2024 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectalternative proteins
dc.subjectlife cycle assessment
dc.subjectfood security
dc.subjecthuman nutrition
dc.subjectnovel proteins
dc.titleModeling the feasibility of fermentation-produced protein at a globally relevant scale
dc.typeJournal article
pubs.elements-id490934
pubs.organisational-groupOther
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