Apologies for the confusion, but the analysis compares available pricing data for incumbent proteins to cost data generated by the analyzed models. I encourage you to read the report where this is discussed.

These are calculated cost for product, so there's more to the cost of doing business, formulating the ingredients, shipping, storage, etc. Also, many of these models are future looking and are modeled before manufacturing begins.

This report normalizes and synthesizes the technoeconomic data across fermentation APs. What does it tell us!? Quite a bit about the state of manufacturing costs, the breakdown of those costs, and how better modeling in the future could enable easier modeling and cost scenario modeling.

Hey Elliot, happy to be added. I'll be posting our fermentation resources from GFI, industry news, peer-reviewed papers, and a little from events where possible.

Principal Scientist at the Good Food Institute focused on fermentation and microbial protein production (and fats/oils).