Core Insights - Microbial protein is a promising exploration under the "Big Food" concept, with significant breakthroughs in recent years, including the approval of yeast protein as a new food ingredient and domestic leaders obtaining GRAS certification in the U.S. [1] - The market for microbial protein is projected to reach a scale of 60 billion yuan by 2035, driven by technological advancements and potential policy support for replacing traditional animal protein [2] Industry Overview - The demand for high-quality protein in China is rising, but there is a supply gap due to reliance on imported plant protein and limited capacity for animal protein. Microbial protein offers a balanced, efficient, and clean alternative, with commercial viability accelerating [1][2] - Microbial protein is categorized into two technological paths: biomass fermentation and precision fermentation. The former is more commercially mature, while the latter, which involves genetic editing, has higher technical difficulty but offers greater added value [2] Company Landscape - Entrepreneurial companies are leading in technological innovation, with examples like Quorn and Impossible Foods setting industry standards. In China, companies like Changjin Bio and Momi Bio are advancing rapidly, with several products nearing commercial production [3] - Traditional consumer goods and meat companies are entering the market through light-asset strategies, leveraging brand and channel advantages, as seen with Nestlé's collaboration with Perfect Day [3] - Major fermentation companies like Budweiser and Angel Yeast are building their own production capacities, benefiting from their accumulated industrial fermentation experience and knowledge [3] Competitive Dynamics - Technology is the core competitive factor across all stages of microbial protein development, influencing product development, regulatory approval, and cost-effective end products. Companies with strong financial backing and production capacity are expected to have a competitive edge [3]