Bioprocess Symposium «Passion for Bioprocessing» · 3 November 2026, Bern · free of charge Register ➜
Bioprocess Symposium «Passion for Bioprocessing» · 3 November 2026, Bern · free of charge Register ➜
Plant-based food and dairy alternatives are at the forefront of sustainable nutrition, driven by rising consumer demand for environmentally friendly, ethical and health-conscious protein sources. Compared to conventional animal-derived products, plant-based proteins can reduce greenhouse gas emissions by up to 90% and water use by up to 75%, making them a key pillar of future food systems.
Two complementary biotechnological routes dominate the field: plant cell suspension culture for producing plant-derived proteins and bioactive ingredients directly from cultivated plant cells, and precision fermentation for producing animal-identical dairy proteins such as casein, whey and lactoferrin in engineered microorganisms. Both rely on controlled bioreactor environments to ensure consistent product quality, scalability and compliance with food-grade standards.
These cellular-agriculture technologies enable animal-free dairy and alternative protein products with the same nutritional and functional properties as their conventional counterparts, while dramatically lowering the environmental footprint of food production.
The choice of host organism is one of the most critical decisions in bioreactor-based plant protein production and precision fermentation. Each system offers different advantages in growth rate, post-translational modifications, scalability and regulatory acceptance.
BY-2, NT-1 tobacco, rice, carrot, alfalfa, cacao, coffee
Widely used for recombinant food proteins and bioactive ingredients. Combine the safety of whole-plant systems with the scalability of microbial fermentation, enable human-compatible glycosylation patterns, and typically achieve doubling times around one day.
Saccharomyces cerevisiae, Komagataella phaffii / Pichia pastoris
The workhorses of precision fermentation for dairy proteins. Grow rapidly to high cell densities, secrete recombinant proteins such as β-casein, β-lactoglobulin and α-lactalbumin, and underpin most commercial animal-free dairy products on the market.
Trichoderma reesei, Aspergillus spp.
Used for high-yield secretion of food proteins and enzymes. Particularly attractive for scalable biomass fermentation and industrial-scale production of functional dairy ingredients.
Chlorella, Spirulina, Chlamydomonas
Relevant for sustainable biomass and alternative protein applications, supporting nutrient-rich, low-footprint production in photobioreactors or heterotrophic cultivation.
Escherichia coli, Bacillus subtilis
Selected for simpler, non-glycosylated proteins and peptides; fast growth and well-established scale-up make them suitable for specific recombinant food protein applications.
Whether based on plant cell suspension culture or microbial precision fermentation, the production of plant-based food proteins and animal-free dairy ingredients follows a well-defined, scalable bioprocess workflow.
Selection and genetic engineering of the host organism (plant cell line, yeast, fungus or bacterium) to express the target protein; codon optimization and stable clone screening secure high and consistent yields.
Stepwise expansion from shake flask to small-scale bioreactors, reaching the cell density required for inoculation of the production vessel.
Batch, fed-batch or continuous operation in bench-scale, pilot or production bioreactors with cascade control of pH, DO, temperature and feeding; induction triggers target protein expression in precision-fermentation hosts.
Viable cell density, biomass, substrate, metabolite and product titer are tracked via at-line and online analytics to ensure optimal process trajectories.
Cell separation (centrifugation, filtration), protein purification (chromatography, ultrafiltration) and final formulation into food-grade ingredients such as recombinant casein, whey, lactoferrin or plant-derived protein isolates.
Integration of the purified ingredient into dairy analogues (milk, cheese, yogurt, ice cream), plant-based meat products or functional food formulations.
Plant cells and precision-fermentation microorganisms require precisely controlled bioreactor environments to secure high yields, consistent product quality and reproducible scale-up from lab to industrial production.
5.0 – 6.0 / 5.0 – 7.0
Plant cells (5.0–6.0) and yeast/fungi (5.0–7.0). Maintained via acid/base addition and CO2 management; directly affects protein expression, secretion and stability of food-grade products.
DO 30 – 40 %
Regulated via aeration and agitation. Plant cells are more oxygen-sensitive than microbes, while yeast and fungi demand tight DO control for high-density precision fermentation.
25–37 °C
Plant cells 25–28 °C; yeast 28–30 °C; bacteria 30–37 °C. Temperature profiles directly influence growth kinetics, protein folding and post-translational modifications.
Gentle Impellers
Plant cells have rigid walls but form aggregates and are highly shear-sensitive — marine, elephant-ear impellers and controlled tip speeds are critical. Microbial cultures tolerate higher shear for better O2 transfer.
Fed-batch C/N
Sugars (sucrose, glucose) and nitrogen sources are the main carbon substrates; fed-batch strategies control overflow metabolism, limit by-product formation and support high-titer recombinant protein production.
Aseptic at Scale
Foam control and aseptic operation are essential for food-grade applications, particularly at scale where contamination would mean loss of entire batches.
All Applikon formats support plant cell culture and precision fermentation with tailored control strategies for sustainable nutrition and animal-free dairy applications.
| Type | Scale | Key Use Cases | Plant / Dairy-Specific Features |
|---|---|---|---|
| Applikon MiniBio glass small-scale bioreactor |
250 mL – 1 L | Cell line screening, media optimization, strain selection for precision fermentation and plant cell cultures, scale-down models | Low media consumption for expensive food-grade formulations; parallel screening; shear-optimized setup; scalable design; perfusion-ready |
| Applikon glass autoclavable bioreactors for plant cell culture and food-grade fermentation |
2–20 L | Process development for plant-based proteins, recombinant dairy proteins, bioactive ingredients; scale-up / scale-down studies | Flexible impeller options for shear-sensitive plant cells; multi-gas sparging; multiple sensor ports; transparent vessel for visual process control |
| AppliFlex ST single-use bioreactor for plant-based food and dairy |
0.5–15 L | Food-grade precision fermentation, pilot production of alternative dairy proteins, animal-free whey and casein, plant cell cultures in clinical / GMP context | Disposable vessels for fast turnaround between food products; reduced cross-contamination risk; fast setup; no CIP/SIP required; perfusion-ready |
| Stainless-steel bioreactors for large-scale plant-based food and dairy production |
20–5000 L | Industrial-scale precision fermentation of dairy proteins, large-scale plant cell biomass, commercial production of alternative proteins and ingredients | CIP/SIP for food-grade operation; robust design for continuous production; scalable mixing and aeration; suitable for fed-batch and continuous perfusion |
The production of plant-based food and dairy alternatives requires a deep understanding of both cell biology and fermentation science. The Applikon bioreactor provides the controlled environment needed at every stage.
Using the Applikon Glass Autoclavable Bioreactor, researchers cultivate plant cells specifically tailored for dairy production — such as soybeans, oats, or almonds. Through precise regulation of temperature, pH, and nutrient composition, plant cells undergo proliferation and differentiation. As cells proliferate, they secrete proteins and fats characteristic of dairy milk, resulting in a plant-based milk alternative that closely resembles its animal-derived counterpart in taste and texture.
An alternative approach uses specifically engineered yeast strains designed to produce dairy proteins such as casein and whey — key components of traditional dairy milk. The yeast is cultured in a bioreactor where it ferments a sugar-rich medium to produce these proteins. After sufficient growth, the yeast culture undergoes harvesting and purification to extract the proteins, which are then formulated into a yeast-derived milk product — providing the sensory experience of dairy milk without the environmental impact of animal agriculture.
The bioreactor facilitates the production of lab-grown cheese and other dairy products in addition to milk. After harvesting the cultured cells, they undergo further processing to extract proteins and fats essential for cheese-making. By combining these components with natural enzymes and flavoring agents, scientists can create artisanal cheeses with unique textures and flavors — all without the need for animal-derived ingredients. Through fermentation and aging, lab-grown cheeses develop complex flavor profiles comparable to traditional dairy cheeses.
Beyond dairy alternatives, bioreactor technology opens doors to a wide range of plant-based protein products — including lab-grown chocolate, coffee, nuts, oils, and mycoprotein vegan options. By cultivating plant cells in a controlled environment, researchers can extract essential nutrients and bioactive compounds characteristic of these foods, offering consumers sustainable and ethically sourced alternatives to traditional products.
Our specialists support you throughout the entire bioprocess lifecycle — from system selection and application design to implementation, optimization, and long-term operation. We work closely with you to ensure reliable, compliant, and scalable solutions tailored to your requirements.
Reach out to discuss innovative approaches for your project.
Researchers can cultivate plant cells specifically tailored for dairy production — such as soybeans, oats, or almonds — within the Applikon bioreactor. These plant cells, cultured in a nutrient-rich medium, undergo proliferation and differentiation, secreting proteins and fats characteristic of dairy milk to create plant-based milk alternatives that closely resemble their animal-derived counterparts in taste and texture.
Yeast-based dairy production uses specifically engineered yeast strains designed to produce dairy proteins such as casein and whey — key components of traditional dairy milk. The yeast is cultured in a bioreactor where it ferments a sugar-rich medium to proliferate and produce these proteins. After sufficient growth, the yeast culture undergoes harvesting and purification to extract the proteins, which are then formulated into a product that provides the sensory experience of dairy milk without the environmental impact of animal agriculture.
Yes. After harvesting the cultured cells from the bioreactor, they undergo further processing to extract proteins and fats essential for cheese-making. By combining these components with natural enzymes and flavoring agents, scientists can create artisanal cheeses with unique textures and flavors — all without animal-derived ingredients. Through innovative techniques such as fermentation and aging, lab-grown cheeses develop complex flavor profiles comparable to traditional dairy cheeses.
Beyond dairy alternatives, bioreactor technology supports the production of a wide range of plant-based products — including lab-grown chocolate, coffee, nuts, oils, and mycoprotein vegan options. By cultivating plant cells in a controlled environment, researchers can extract essential nutrients and bioactive compounds characteristic of these foods, offering consumers sustainable and ethically sourced alternatives to traditional products.
Many countries are currently in the process of defining regulatory guidelines for cultivated food products. Products developed through plant-based food production processes undergo rigorous testing to ensure quality, safety, and compliance with regulatory standards. As the field evolves rapidly, Resea Biotec closely monitors developments in regulatory frameworks to support food innovators in navigating these requirements.
