The
global
food
production
system
faces
several
challenges,
including
significant
environmental
impacts
due
to
traditional
agricultural
practices.
rising
demands
of
consumers
for
products
that
are
safe,
healthy,
and
have
animal
welfare
standards
led
an
increased
interest
in
alternative
proteins
the
development
cellular
agriculture
field.
Within
this
innovative
field,
precision
fermentation
emerges
as
a
promising
technological
solution
produce
with
reduced
ecological
footprints.
This
review
provides
summary
related
current
production,
explore
how
can
contribute
address
these
issues.
Additionally,
we
will
report
on
main
animal-derived
produced
by
fermentation,
particular
focus
those
used
nutraceutical
industries.
general
principles
be
explained,
strain
bioprocess
optimization.
Examples
efficient
recombinant
protein
bacteria
yeasts,
such
milk
proteins,
egg-white
structural
flavoring
also
addressed,
along
case
examples
companies
producing
commercial
scale.
Through
examples,
supports
sustainable
holds
potential
innovations
sector.
Critical Reviews in Food Science and Nutrition,
Journal Year:
2023,
Volume and Issue:
64(18), P. 6218 - 6238
Published: Jan. 14, 2023
A
transformation
in
our
food
production
system
is
being
enabled
by
the
convergence
of
advances
genome-based
technologies
and
traditional
fermentation.
Science
at
intersection
synthetic
biology,
fermentation,
downstream
processing
for
product
recovery,
science
needed
to
support
technology
development
fermentation-derived
ingredients.
The
business
markets
ingredients,
including
policy
regulations
are
discussed.
patent
landscape
fermentation
alternative
proteins,
lipids
carbohydrates
industry
provided.
relating
strain
engineering,
processing,
ingredient
functionality
that
underpins
developments
precision
fats
oligosaccharides
examined.
sustainably-produced
ingredients
their
introduction
into
market
require
a
transdisciplinary
approach
with
multistakeholder
engagement.
Successful
innovation
will
help
feed
world
more
sustainably.
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
Current Research in Food Science,
Journal Year:
2023,
Volume and Issue:
6, P. 100505 - 100505
Published: Jan. 1, 2023
Fish
and
other
seafood
products
represent
a
valuable
source
of
many
nutrients
micronutrients
for
the
human
diet
contribute
significantly
to
global
food
security.
However,
considerable
amounts
waste
by-products
are
generated
along
value
supply
chain,
from
sea
consumer
table,
causing
severe
environmental
damage
significant
economic
loss.
Therefore,
innovative
solutions
alternative
approaches
urgently
needed
ensure
better
management
discards
mitigate
their
burdens.
The
use
emerging
technologies,
including
fourth
industrial
revolution
(Industry
4.0)
innovations
(such
as
Artificial
Intelligence,
Big
Data,
smart
sensors,
Internet
Things,
advanced
technologies)
reduce
valorize
could
be
promising
strategy
enhance
blue
economy
sustainability
around
globe.
This
narrative
review
focuses
on
issues
risks
associated
with
underutilization
resulting
fisheries
industries.
Particularly,
recent
technological
advances
digital
tools
being
harnessed
prevention
valorization
these
natural
invaluable
resources
highlighted.
Frontiers in Sustainable Food Systems,
Journal Year:
2023,
Volume and Issue:
7
Published: July 18, 2023
Providing
food
has
become
more
complex
because
of
climate
change
and
other
environmental
societal
stressors,
such
as
political
instability,
the
growth
in
world
population,
outbreaks
new
diseases,
especially
COVID-19
pandemic.
In
response
to
these
challenges,
agri-food
industry
increased
its
efforts
shift
using
digital
tools
advanced
technologies.
The
transition
toward
been
part
fourth
industrial
revolution
(called
Industry
4.0)
innovations
that
have
are
reshaping
most
industries.
This
literature
review
discusses
potential
implementing
technologies
industry,
focusing
heavily
on
role
pandemic
fostering
adoption
greater
digitalization
supply
chains.
Examples
use
for
various
applications,
barriers
challenges
will
be
highlighted.
trend
solutions
gained
momentum
since
advent
4.0
implementations
accelerated
by
outbreak
Important
technology
enablers
high
mitigating
negative
effects
both
current
global
health
crisis
systems
include
artificial
intelligence,
big
data,
Internet
Things,
blockchain,
smart
sensors,
robotics,
twins,
virtual
augmented
reality.
However,
much
remains
done
fully
harness
power
achieve
widespread
implementation
agriculture
Current Research in Food Science,
Journal Year:
2022,
Volume and Issue:
5, P. 2261 - 2269
Published: Jan. 1, 2022
Our
planet
is
currently
facing
unprecedented
interconnected
environmental,
societal,
and
economic
dilemmas
due
to
climate
change,
the
outbreak
of
pandemics
wars,
among
others.
These
global
challenges
pose
direct
threats
food
security
safety
clearly
show
urgent
need
for
innovative
scientific
solutions
technological
approaches.
Backed
by
current
alarming
situation,
many
food-related
trends
have
emerged
in
recent
years
response
these
issues.
This
review
looks
at
two
megatrends
agriculture
industry;
shift
vegetable
diets
digital
transformation
production
consumption
patterns.
On
one
side,
several
technologies
protein
sources
been
associated
with
more
sustainable
systems
enhanced
nutritional
quality
safety.
other
advanced
(e.g.,
artificial
intelligence,
big
data,
Internet
Things,
blockchain,
3D
printing)
increasingly
applied
smart
farms
factories
improve
system
outcomes.
Increasing
adoption
vegetal
innovations
harnessing
Industry
4.0
along
supply
chain
potential
enable
efficient
ecological
transitions.
International Journal of Molecular Sciences,
Journal Year:
2023,
Volume and Issue:
24(12), P. 10156 - 10156
Published: June 15, 2023
Enzymes
have
been
used
in
the
food
processing
industry
for
many
years.
However,
use
of
native
enzymes
is
not
conducive
to
high
activity,
efficiency,
range
substrates,
and
adaptability
harsh
conditions.
The
advent
enzyme
engineering
approaches
such
as
rational
design,
directed
evolution,
semi-rational
design
provided
much-needed
impetus
tailor-made
with
improved
or
novel
catalytic
properties.
Production
designer
became
further
refined
emergence
synthetic
biology
gene
editing
techniques
a
plethora
other
tools
artificial
intelligence,
computational
bioinformatics
analyses
which
paved
way
what
referred
precision
fermentation
production
these
more
efficiently.
With
all
technologies
available,
bottleneck
now
scale-up
enzymes.
There
generally
lack
accessibility
thereof
large-scale
capabilities
know-how.
This
review
aimed
at
highlighting
various
enzyme-engineering
strategies
associated
challenges,
including
safety
concerns
surrounding
genetically
modified
microorganisms
cell-free
systems
circumvent
this
issue.
solid-state
(SSF)
also
addressed
potentially
low-cost
system,
amenable
customization
employing
inexpensive
feedstocks
substrate.
