The Good Food Institute's June 2025 meta-analysis of 55 published techno-economic models finds that biomass fermentation proteins, including mycoprotein, are approaching cost parity with beef and pork, while precision fermentation proteins and microbial oils face a steeper climb. Published models overestimate production costs because they assume smaller scales and lower fermentation concentrations than commercial reality; a private-sector case study from Hawkwood Biotech proj