Does 'Precision Fermentation' differ from ‘Traditional’ fermentation?

Fermentation is a traditional process that uses microorganisms to break down an organic molecule, typically sugar, to produce one or more substances. Precision fermentation involves cultivating microbial organisms for the purpose of processing a specific foodstuff or food ingredient deriving specialized compounds that can be used as ingredients, for instance flavourings, enzymes, and fats, for incorporation into other food matrix such as plant-based products or cultivated meat. This article examines the differences, in both practical and legal terms, between these different forms of fermentation.