Precision Fermentation Alliance Formed to Promote Sustainable Food Solutions

Precision Fermentation Alliance

Nine precision fermentation leaders have recently formed a new trade organization, the Precision Fermentation Alliance, to promote the use of precision fermentation as a sustainable solution for the food industry. The group will serve as a global voice and convener for the precision fermentation industry, with the goal of increasing transparency and understanding around ingredients and foods made with this technology.

The Precision Fermentation Alliance plans to educate and engage key stakeholders throughout the food industry value chain, including regulators, and unlock public funding and public-private partnerships to develop market access further. The alliance is chaired by Nicki Briggs, Vice President of Corporate Communications at Perfect Day, and vice-chaired by Irina Gerry, Chief Marketing Officer at Change Foods.

The Precision Fermentation Alliance believes collaboration among mission-aligned leaders can accelerate the industry’s growth, resulting in a kinder, greener tomorrow. The group advocates for science-based decision-making and informed public policy regarding the regulation of precision fermentation products and technology used in food.


Nicki Briggs, the Vice President of Corporate Communications at Perfect Day and Chair of the Precision Fermentation Alliance, has stated that there is a direct connection between food production, climate, socioeconomic opportunities, and equity. According to her, changing how we produce our food is foundational to bringing about positive change in the world. She believes that this alliance represents a commitment to a kinder, greener tomorrow through collaboration and that the combined efforts of mission-aligned leaders have the potential to accelerate progress in ways that individual members could not achieve alone.

Precision fermentation is a process that utilizes the natural abilities of microorganisms to convert sugars into complex organic molecules, such as proteins and other ingredients. Modern biology is combined with this process to create sustainable versions of components and products that consumers love, which are nature-identical. This new approach to creating food has the potential to be a more sustainable and environmentally friendly solution for the food industry.

Image provided by the Precision Fermentation Alliance


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