SystemIQ：2025发酵技术与欧洲蛋白质体系未来研究报告（英文版）（36页）.pdf

1、 Title Systemiq Nederland BV Van Diemenstraat 192,Amsterdam,1013 CP,THE NETHERLANDS EXTERNAL Fermentation and the Future of Europes Protein System A report by Systemiq for The Protein Project December 2025 Fermentation and the Future of Europes Protein System 1 Contents Executive summary.2 1.Introdu

2、ction.5 1.1 What is fermentation?.6 1.1.1 Classical fermentation.6 1.1.2 Biomass fermentation.7 1.1.3 Precision fermentation.7 1.2 Addressing challenges of the EU food system with fermentation.8 1.2.1 Rising demand meets environmental limits.8 1.2.2 A broader strategic opportunity across the EU food

3、 system.8 2.Environmental analysis.9 2.1 Environmental impact of food proteins.9 2.1.1 GHG emissions.9 2.1.2 Land use.10 2.1.3 Water use.10 2.2 Environmental impact of animal feed proteins.11 2.3 General considerations on environmental impact of fermented proteins.12 3.Socio-economic considerations.

4、13 3.1 Fermentation as part of the agricultural value chain.13 Deep dive 1:Growing sugar crops as feedstock for fermentation.15 Deep dive 2:Creating additives to improve feed through precision fermentation.17 Deep dive 3:Producing traditional fermented foods on farm.19 3.2 Fermentation as nutritious

5、/convenient food for consumers.21 3.2.1 Tempeh:a classic Indonesian food produced by classical fermentation.22 3.2.2 Mycoprotein:a protein source produced by biomass fermentation.23 3.2.3 Casein and omega-3:animal-like nutrients produced by precision fermentation.24 4.Conclusion.26 5.Appendix.27 5.1

6、 Results breakdowns.27 5.2 Methodology.27 5.2.1 Projected production of fermented products.27 5.2.2 Collection of environmental impact data.28 5.2.3 Environmental impact assessment.29 6.References.30 Fermentation and the Future of Europes Protein System 2 Executive summary Our EU protein system is u