SystemIQ：2025年发酵技术与欧洲蛋白质体系未来研究报告（英文版）

Our EU protein system is under serious pressure. Mounting environmental stresses, includinggreenhouse-gas emissions, land degradation and water scarcity, coincide with socio-economicconcerns about farmer incomes, rural vitality and the affordability of healthy diets. Fermentation technologies are increasingly cited as a lever to make the EU protein system moreresilient. They are among humanity's oldest agri-food technologies and today encompass three maintypes: classical fermentation (e.g