The microbial food revolution

Nature Communications, Journal Year: 2023, Volume and Issue: 14(1)

Published: April 19, 2023

Abstract Our current food system relies on unsustainable practices, which often fail to provide healthy diets a growing population. Therefore, there is an urgent demand for new sustainable nutrition sources and processes. Microorganisms have gained attention as source solution, due their low carbon footprint, reliance land, water seasonal variations coupled with favourable nutritional profile. Furthermore, the emergence use of tools, specifically in synthetic biology, uses microorganisms expanded showing great potential fulfil many our dietary needs. In this review, we look at different applications food, examine history, state-of-the-art disrupt foods systems. We cover both microbes produce whole out biomass cell factories make highly functional ingredients. The technical, economical, societal limitations are also discussed together future perspectives.

Language: Английский

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The fourth industrial revolution in the food industry—part II: Emerging food trends

Critical Reviews in Food Science and Nutrition, Journal Year: 2022, Volume and Issue: 64(2), P. 407 - 437

Published: Aug. 5, 2022

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, the worldwide spread of new diseases pandemics, COVID-19. fourth industrial revolution (Industry 4.0) gaining momentum since 2015 revolutionized way which is produced, transported, stored, perceived, consumed worldwide, leading emergence trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, Internet Things) Part I this work (Hassoun, Aït-Kaddour, et al. 2022. industry-Part I: technologies.

Language: Английский

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Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Frontiers in Nutrition, Journal Year: 2022, Volume and Issue: 9

Published: Aug. 10, 2022

The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption several emerging trends. Some these trends been strengthened by emergence fourth industrial revolution (or Industry 4.0), its innovations technologies that fundamentally reshaped transformed current strategies prospects for production consumption patterns. In this review a general overview revolutions through perspective will be provided. Then, knowledge base regarding acceptance eight traditional animal-proteins alternatives (e.g., plant-based foods insects) more recent cell-cultured meat 3D-printed foods) updated. A special focus given impact digital other 4.0 on shift toward greener, healthier, sustainable diets. Emerging promising potential promote nutritious animal-based products. This literature narrative showed are largest portion alternative proteins but intensive research is being done with sources (notably insects animal products). Recent technological advances likely significant roles in enhancing sensory nutritional properties, improving perception foods. Thus, new predicted continue growing, although effort should made make products convenient, nutritious, affordable, market them consumers positively emphasizing their safety benefits.

Language: Английский

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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Foods, Journal Year: 2023, Volume and Issue: 12(5), P. 1005 - 1005

Published: Feb. 27, 2023

Fermentation was traditionally used all over the world, having preservation of plant and animal foods as a primary role. Owing to rise dairy meat alternatives, fermentation is booming an effective technology improve sensory, nutritional, functional profiles new generation plant-based products. This article intends review market landscape fermented products with focus on alternatives. contributes improving organoleptic properties nutritional profile Precision provides more opportunities for manufacturers deliver meat/dairy-like experience. Seizing that progress digitalization offering would boost production high-value ingredients such enzymes, fats, proteins, vitamins. Innovative technologies 3D printing could be post-processing solution following in order mimic structure texture conventional

Language: Английский

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Unlocking the magic in mycelium: Using synthetic biology to optimize filamentous fungi for biomanufacturing and sustainability

Materials Today Bio, Journal Year: 2023, Volume and Issue: 19, P. 100560 - 100560

Published: Jan. 21, 2023

Filamentous fungi drive carbon and nutrient cycling across our global ecosystems, through its interactions with growing decaying flora their constituent microbiomes. The remarkable metabolic diversity, secretion ability, fiber-like mycelial structure that have evolved in filamentous been increasingly exploited commercial operations. industrial potential of fermentation ranges from the discovery bioproduction enzymes bioactive compounds, decarbonization food material production, to environmental remediation enhanced agricultural production. Despite fundamental impact ecology biotechnology, molds mushrooms not, to-date, significantly intersected synthetic biology ways comparable other cell factories (e.g. Escherichia coli,Saccharomyces cerevisiae, Komagataella phaffii). In this review, we summarize a suite computational tools for mining, engineering optimization as chassis. A combination methods genetic engineering, mutagenesis, experimental evolution, modeling can be used address strain development bottlenecks established emerging industries. These include slow mycelium growth rate, low production yields, non-optimal alternative feedstocks, difficulties downstream purification. scope biomanufacturing, then detail previous efforts improving key by targeting protein processing pathways, hyphae morphogenesis, transcriptional control. Bringing practices into hidden world will serve expand limited panel host organisms allow commercially-feasible environmentally-sustainable enzymes, chemicals, therapeutics, foods, materials future.

Language: Английский

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Mushrooms in innovative food products: challenges and potential opportunities as meat substitutes, snacks and functional beverages

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104868 - 104868

Published: Jan. 1, 2025

Language: Английский

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Turning Carbon Dioxide into Sustainable Food and Chemicals: How Electrosynthesized Acetate Is Paving the Way for Fermentation Innovation

Accounts of Chemical Research, Journal Year: 2023, Volume and Issue: 56(12), P. 1505 - 1516

Published: May 19, 2023

The agricultural and chemical industries are major contributors to climate change. To address this issue, hybrid electrocatalytic-biocatalytic systems have emerged as a promising solution for reducing the environmental impact of these key sectors while providing economic onboarding carbon capture technology. Recent advancements in production acetate via CO2/CO electrolysis well advances precision fermentation technology prompted electrochemical be explored an alternative source synthetic biology. Tandem CO2 coupled with improved reactor design has accelerated commercial viability electrosynthesized recent years. Simultaneously, innovations metabolic engineering helped leverage pathways that facilitate upgrading higher carbons sustainable food fermentation. Current received much criticism reliance upon crop-derived sugars starches feedstock which compete human chain. A shift toward feedstocks could help preserve arable land rapidly growing population.Technoeconomic analysis shows using instead glucose reduces costs chemicals by 16% offers market price stability. Moreover, given rapid decline utility-scale renewable electricity prices, electro-synthesized may become more affordable than conventional methods at scale. This work provides outlook on strategies further advance scale-up production. Additional perspective is offered ensure successful integration technologies. In electrocatalytic step, it critical relatively high purity can produced low-concentration electrolyte minimal treatment stream needed prior biocatalytic microbes increased tolerances elevated concentrations engineered promote uptake accelerate product formation. Additionally, tighter regulation metabolism strain essential improving cellular efficiency. implementation would allow coupling offer approach sustainably produce food. Reducing necessary avoid catastrophe habitability planet future generations.

Language: Английский

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Enhancing the palatability of cultivated meat

Trends in biotechnology, Journal Year: 2024, Volume and Issue: 42(9), P. 1112 - 1127

Published: March 26, 2024

Language: Английский

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Innovations and challenges in collagen and gelatin production through precision fermentation

World Journal of Microbiology and Biotechnology, Journal Year: 2025, Volume and Issue: 41(2)

Published: Feb. 1, 2025

Language: Английский

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Precision cellular agriculture: The future role of recombinantly expressed protein as food

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2022, Volume and Issue: 22(2), P. 882 - 912

Published: Dec. 22, 2022

Cellular agriculture is a rapidly emerging field, within which cultured meat has attracted the majority of media attention in recent years. An equally promising area cellular agriculture, and one that produced far more actual food ingredients have been incorporated into commercially available products, use hosts to produce soluble proteins, herein referred as precision (PCAg). In PCAg, specific animal- or plant-sourced proteins are expressed recombinantly unicellular hosts-the yeast-and harvested for use. The numerous advantages PCAg over traditional including smaller carbon footprint consistent led extensive research on its utility. This review first survey currently being using purposes. A growing number viable expression advances increased protein yields process optimization application producing milk, egg, muscle proteins; plant hemoglobin; sweet-tasting ice-binding proteins. Current knowledge gaps present opportunities optimizing hosts, tailoring posttranslational modifications, expanding scope produced. Considerations expansion implications regulation, society, ethics, environment also discussed. Considering current trajectory from any biological source can likely be used purified create novel tailored products.

Language: Английский

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