Woman clapping flour between her hands while preparing food with Essential's protein
Woman clapping flour between her hands while preparing food with Essential's protein
Woman clapping flour between her hands while preparing food with Essential's protein

Download

Fermentation and the future of protein in Africa

Sub-Saharan Africa needs an estimated 25 million metric tons of additional high-quality protein by 2030. A new World Bank report examines how fermentation can help close that gap, strengthen food systems, and build a new bioeconomy.

Sub-Saharan Africa needs an estimated 25 million metric tons of additional high-quality protein by 2030. A new World Bank report examines how fermentation can help close that gap, strengthen food systems, and build a new bioeconomy.

Fermentation Innovation: The Future of Protein, Food Systems, and Industry in Africa is a World Bank report on fermentation as a practical, climate-resilient route to affordable protein. It draws on early ventures already proving commercial viability across Kenya, South Africa, and Tanzania, Essential among them. Enter your details to read the full report.

Authors

Dorte Verner, Grant Gordon, Corinna Ha, Vayu Hill-Maini, Franklin Lurie

Publication year

2026

Get your copy

Overhead view of Essential's Nairobi biomanufacturing facility with staff waving
Overhead view of Essential's Nairobi biomanufacturing facility with staff waving

Work with us

Ready to integrate our protein? Let's get in touch to discuss your product needs.

Contact us

Contact us