Precision fermentation research at FTSI leverages naturally occurring microbes and fungi to develop processes for the scalable production of enzymes, aroma compounds, and flavor metabolites. By optimizing the fermentation environment, these organisms can be directed to produce specific compounds in high quantities, enabling the development of bio-based ingredients suitable for food applications. This approach not only harnesses the inherent capabilities of microbes to offer innovative and sustainable solutions for food production but also supports the development of scalable processes for the large-scale production of these components.