New Tariffs, New Patterns of Trade

Our European Sustainability Strategists Rachel Fletcher and Arushi Agarwal discuss how fermentation presents a new opportunity to tap into the alternative proteins market, offering a solution to mounting food supply challenges.

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Rachel Fletcher: Welcome to Thoughts on the Market. I'm Rachel Fletcher Morgan Stanley's, Head of EMEA Sustainability Research.

Arushi Agarwal: And I'm Arushi Agarwal European Sustainability Strategist, based in London.

Rachel Fletcher: From kombucha to kimchi, probiotic rich fermented foods have long been staples at health-focused grocers. On the show today, a deeper dive into the future of fermentation technology. Does it hold the key to meeting the world's growing nutrition needs as people live longer, healthier lives?

It's Wednesday, 26th of March, at 3 pm in London.

Many of you listening may remember hearing about longevity. It's one of our four long-term secular themes that we're following closely at Morgan Stanley; and this year we are looking even more closely at a sub-theme – affordable, healthy nutrition. Arushi, in your recent report, you highlight that traditional agriculture is facing many significant challenges. What are they and how urgent is this situation?

Arushi Agarwal: There are four key environmental and social issues that we highlight in the note. Now, the first two, which are related to emissions intensity and resource consumption are quite well known. So traditional agriculture is responsible for almost a third of global greenhouse gas emissions, and it also uses more than 50 percent of the world's land and freshwater resources. What we believe are issues that are less focused on – are related to current agricultural practices and climate change that could affect our ability to serve the rising demand for nutrition.

We highlight some studies in the note. One of them states that the produce that we have today has on average 40 percent less nutrition than it did over 80 years ago; and this is due to elevated use of chemicals and decline in soil fertility. Another study that we refer to estimates that average yields could decline by 30 to 50 percent before the end of the century, and this is even in the slowest of the warming scenarios.

Rachel Fletcher: I think everyone would agree that there are four very serious issues. Are there potential solutions to these challenges?

Arushi Agarwal: Yes, so when we've written about the future of food previously, we've identified alternative proteins, precision agriculture, and seeds technology as possible solutions for improving food security and reducing emissions.

If I focus on alternative proteins, this category has so far been dominated by plant-based food, which has seen a moderation in growth due to challenges related to taste and price. However, we still see significant need for alternative proteins, and synthetic biology-led fermentation is a new way to tap into this market.

In simple terms, this technology involves growing large amounts of microorganisms in tanks, which can then be harvested and used as a source of protein or other nutrients. We believe this technology can support healthy longevity, provide access to reliable and affordable food, and also fill many of the nutritional gaps that are related to plant-based food.

Rachel Fletcher: So how big is the fermentation market and why are we focusing on it right now?

Arushi Agarwal: So, we estimate a base case of $30 billion by 2030. This represents a 5,000-kiloton market for fermented proteins. We think the market will develop in two phases. Phase one from 2025 to 2027 will be focused on whey protein and animal nutrition. We are already seeing a few players sell products at competitive prices in these markets. Moving on to phase two from 2028 to 2030, we expect the market will expand to the egg, meat and daily replacement industry.

There are a few reasons we think investors should start paying attention now. 2024 was a pivotal year in validating the technology's proof of concept. A lot of companies moved from labs to pilot state. They achieved regulatory approvals to sell their products in markets like U.S. and Singapore, and they also conducted extensive market testing. As this technology scales, we believe the next three years will be critical for commercialization.

Rachel Fletcher: So, there's potentially significant growth there, but what's the capital investment needed for this scaling effort?

Arushi Agarwal: A lot of CapEx will be required. Scaling of this technology will require large initial...