The microbial food revolution

Our current food system relies on unsustainable practices, which often fail to provide healthy diets to a growing population. Therefore, there is an urgent demand for new sustainable nutrition sources and processes. Microorganisms have gained attention as a new food source solution, due to their low carbon footprint, low reliance on land, water and seasonal variations coupled with a favourable nutritional profile. Furthermore, with the emergence and use of new tools, specifically in synthetic biology, the uses of microorganisms have expanded showing great potential to fulfil many of our dietary needs. In this review, we look at the different applications of microorganisms in food, and examine the history,…

• EC
  European Commission

  Awards: 949080, 201187, 101022370
• BA
  Biotechnology and Biological Sciences Research Council

  Awards: BB/R01602X/1, BB/T011408/1, BB/R01602X/1, BB/T013176/1, BB/T013176/1