From Farms to Tanks: Shaping Food Security through Precision Fermentation

When we think about how food is made, most of us picture farms, fields, or fishing boats. We imagine crops growing under the sun and livestock raised on land. But what if some of the ingredients in tomorrow’s food could be produced in a tank, using microorganisms no larger than a speck of dust?

It may sound like science fiction, but it is already happening.

In fact, microorganisms have been helping humans make food for thousands of years. The yeast that helps bread rise, the bacteria that turn milk into yogurt, and the microbes responsible for many fermented foods have long been part of our daily lives. Today, scientists are building on this ancient process through a technology known as precision fermentation.

Unlike traditional fermentation, which produces a mixture of compounds, precision fermentation allows scientists to engineer selected host strains such as yeast, fungi, and bacteria to produce specific target products. These can include proteins, lipids, vitamins, and other nutrients that are commonly used in food products.

The Food Security Challenge

Why does this matter? Around the world, food systems are facing increasing pressure. Growing populations, climate change, supply chain disruptions, and limited natural resources are challenging how food is produced and distributed. In Singapore, where more than 90 percent of food is imported, ensuring a resilient and sustainable food supply has become an important national priority.

As countries explore new ways to strengthen food security, precision fermentation has emerged as one of the technologies attracting significant attention. By harnessing the natural metabolic capabilities of microorganisms, valuable food ingredients can potentially be produced with fewer resources and in more controlled environments than conventional methods. This presents an opportunity for bio-manufactured food production to take place in indoor vertical facilities. Such systems could help reduce exposure to climate-related disruptions and supply chain uncertainties, while supporting a more resilient food ecosystem.

To unlock the full potential of precision fermentation, scientists must first identify and develop high-performing host strains that can perform reliably and efficiently at scale. Many naturally occurring strains were never designed for industrial food production. Some produce target products only in small amounts, while others generate unwanted by-products (such as toxic metabolites and anti-nutrients) that can reduce efficiency or affect product quality. Understanding these biological limitations is an important step towards large-scale food production.

At the same time, building consumer confidence and nurturing acceptance remains essential. As new food technologies enter the market, questions surrounding safety, transparency, responsible innovation, and nutritional benefits become increasingly important. Ensuring that production strains are both effective and suitable for food applications is therefore a critical part of advancing the field.

PreFerS: Driving Sustainable Production Solutions

This is where the Centre for Precision Fermentation and Sustainability (PreFerS) plays an important role.

One of PreFerS’ key research areas focuses on microbial cell engineering — selecting, characterizing, and engineering the microorganisms used in precision fermentation. Scientists are developing approaches to enhance strain performance, improve production efficiency, and reduce the formation of unwanted by-products. By minimizing process wastes and optimizing resource efficiency, it supports a sustainable production process that reduces the environmental impact of food systems while maintaining the high safety standards expected for food applications.

By deepening our understanding of microbial biology and developing better tools to work with these microscopic producers, PreFerS addresses some of the scientific challenges that stand between promising laboratory discoveries and real-world food solutions.

The microorganisms driving precision fermentation may be invisible to the naked eye, but their impact could be far-reaching — these tiny organisms help shape a future where food production is more resilient, sustainable, and adaptable to the challenges ahead.

The Future: From Tanks to Plate

The transition from scientific research to real-world impact can be seen in the production of high-value nutrients such as Biotin and Vitamin B12. For land-and-resource-scarce nations like Singapore, advancing into biotechnology like precision fermentation could contribute to long-term food resilience and nutritional security. By optimizing the performance of microorganisms and host strains, PreFerS is helping to develop scalable production approaches that support public health while reducing some of the environmental challenges associated with conventional manufacturing methods.

Explore the science behind our research. Visit PreFerS or download informational materials here.