As of November 30, 2025, biotechnological methods such as precision fermentation still account for only a very small fraction of global animal-protein production, which is overwhelmingly dominated by conventional livestock (meat, dairy, eggs, and aquaculture).

Industry and market analyses of alternative proteins consistently show that:

• Global meat, dairy, and egg supplies are still produced almost entirely via conventional animal agriculture, with alternative proteins (including plant-based, fermentation-derived, and cultured meat) making up only a low-single-digit percentage of the total protein market by volume and value.
• Precision fermentation today is primarily used for high-value ingredients (e.g., specific dairy proteins like whey or casein, enzymes, specialty fats), not bulk replacement of all major animal-protein categories. Its production volumes are orders of magnitude smaller than those of conventional livestock.

Because the original claim is about the future (that precision fermentation will become the primary means of producing animal proteins and displace livestock as the dominant source), enough time has not passed to determine whether this long-term structural shift will ultimately occur. We can only say it has not happened yet, not that it never will.

Therefore, the prediction cannot currently be judged as right or wrong; it is simply too early to tell, so the appropriate classification is inconclusive.