The precision fermentation market is forecast to expand to US$28.6 billion by 2035 and continue growing at a CAGR of 27.3%. The report also covers the growth strategies of Japanese companies and commercialization trends.
The global market is expected to expand from approximately US$2.5 billion in 2025 to US$28.6 billion in 2035, with a projected compound annual growth rate of 27.3%. Demand is expected to extend to sustainable food ingredients, alternative proteins, animal-free milk and egg proteins, and bio-based specialty ingredients.
Precision fermentation is a technology that uses microorganisms to produce specific proteins, enzymes, lipids, flavorings and vitamins. The commercialization of functional proteins such as whey protein and casein is advancing, and the technology is expected to expand the range of options available in food design. Assessing environmental impact and examining product life cycles are also expected to become increasingly important.
Market expansion will require the development of production infrastructure, including fermentation facility design and scale-up, lower downstream purification costs, and stable raw material supplies. Technological innovations such as AI-assisted design and automation, as well as bioreactor optimization, are expected to support the transition to commercial production.
For Japanese companies, opportunities are expected to extend across areas including food ingredients, fermentation technology and manufacturing equipment. Partnerships with overseas companies and responses to regulatory developments are considered important. Trends not only in North America and Europe but also in Asian markets, particularly the region including Japan, are attracting attention as key drivers of growth.