Here's What You Need to Know About Protein Fermentation in China
Dao Foods is proud to announce the release of its newest report on the state of new proteins in China: The Role of Fermentation in New Protein Adoption in China.
Lead authored by Rouyu Wu, Dao Foods' Director of Investment and Innovation, the report examines the history of biomanufacturing infrastructure development in China, new regional government policies supporting future development, and the opportunities and challenges facing large scale fermentation of new proteins.
In one segment of the alternative protein space, companies are using microbes to produce novel protein foods, from biomass-fermented foods that are structurally similar to meat, to ingredients that can enhance and improve the flavor, nutrition, and texture of conventional animal-sourced foods. Dao Foods has invested in several fermentation-based protein startups using a variety of strains including microalgae, mycelium, yeast, and more.
Why China is so well positioned for biomanufacturing
The issues facing companies in this space
Provincial government policies supporting biomanufacturing and regional fermentation hubs
As Dao Foods' co-founder Tao Zhang writes: “The fermentation approach has a lot of potential in China given its history in the country, China’s manufacturing advantage, and its relatively faster speed in terms of mass commercialization. Without a doubt, China can play an important role in both the strategy and execution of any new protein company who has the wish and will to learn and take advantage of what China can offer on this front for these reasons.”
Download your copy today and please let us know if you have any comments or feedback.