Fermentation is a long-standing process with a wide range of applications across sectors including food, feed, health and more. As the technology has evolved, different interpretations of the term fermentation have emerged, including variations on the term such as precision fermentation. In light of this, the following nine industry associations propose a shared definition that reflects the diverse sectors covered:

• AMFEP (Association of Manufacturers and Formulators of Enzyme Products)
• COFALEC (Confederation of European Yeast Producers)
• EuropaBio (European Association for Bioindustries)
• EFG (European Fermentation Group)
• EFFCA (European Food & Fermentation Cultures Association)
• FFE (Food Fermentation Europe)
• FEFANA (EU Association of Specialty Feed Ingredients and their Mixtures)
• IPA Europe (International Probiotics Association Europe )
• PFA (Precision Fermentation Alliance)

This cross-sectoral collaboration highlights the richness and versatility of fermentation. The definitions aim to capture a common understanding of the terms fermentation and precision fermentation, in the context of wider discussions such as the recent FAO literature synthesis Precision fermentation – With a focus on food safety.

Definition of fermentation: process in which micro-organisms such as bacteria, fungi, yeasts and micro-algae are used to preserve and/or transform raw materials into e.g. food, feed, chemicals, pharmaceuticals, fuel, biomass.

Definition of precision fermentation: sub-category of fermentation, using biotechnological approaches and innovations for the controlled cultivation of selected and/or modified microbial cells, to produce specific substances. These fermentation-derived products can be a single molecule or multiple molecules purified from the fermentation broth or biomass.