Annual Review of Food Science and Technology,
Journal Year:
2023,
Volume and Issue:
15(1), P. 173 - 187
Published: Dec. 22, 2023
Animal-based
agriculture
and
the
production
of
protein-rich
foods
from
animals,
particularly
ruminants,
are
not
sustainable
have
serious
climate
effects.
A
new
type
alternative
proteins
is
now
on
menu,
namely
animal
produced
recombinantly
by
microbial
fermentation.
This
technology,
precision
fermentation,
projected
to
completely
disrupt
traditional
animal-based
agriculture.
Certain
milk
egg
along
with
specific
meat
substitute
analog
components
fermentation
already
entering
market.
first
wave
products
targets
use
these
as
protein
additives,
several
commercial
players
active
in
field.
The
cost-efficiency
requirements
involve
titers
above
50
g/L
which
orders
magnitude
higher
than
those
for
pharmaceutical
manufacture,
making
strain
engineering,
process
optimization,
scale-up
critical
success
factors.
development
within
defines
a
research
direction
integrating
biotechnology,
food
production.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2024,
Volume and Issue:
23(3)
Published: May 1, 2024
Abstract
New
food
sources
and
production
systems
(NFPS)
are
garnering
much
attention,
driven
by
international
trade,
changing
consumer
preferences,
potential
sustainability
benefits,
innovations
in
climate‐resilient
systems.
However,
NFPS
can
introduce
new
challenges
for
safety
agencies
manufacturers.
Most
hazards
linked
to
foods
have
been
identified
traditional
foods.
there
be
some
that
unique
ingredients,
inputs,
processes
unexpected
contaminants.
To
realize
the
full
of
NFPS,
is
a
need
stakeholders
from
governments,
industry,
research
community
collectively
work
address
communicate
products.
This
review
outlines
known
associated
with
select
products
on
market,
namely,
plant‐derived
proteins,
seaweeds,
jellyfish,
insects,
microbial
as
well
derived
cell‐based
production,
precision
fermentation,
vertical
farming,
3D
printing.
We
identify
common
elements
emerging
regulatory
frameworks
various
countries/regions.
Furthermore,
we
highlight
current
efforts
harmonization
terminologies,
use
recent
scientific
tools
fill
knowledge
gaps,
multi‐stakeholder
collaborations
tackle
challenges.
Although
cannot
one‐size‐fits‐all
approach
when
it
comes
oversight
ensuring
develop
consensus‐based
structured
protocols
or
workflows
among
facilitate
comprehensive,
robust,
internationally
harmonized
approaches.
These
increase
consumers’
confidence
contribute
toward
fair
practices
trade
such
Fermentation,
Journal Year:
2024,
Volume and Issue:
10(6), P. 315 - 315
Published: June 14, 2024
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
has
emerged
as
a
promising
technological
solution
produce
with
reduced
ecological
footprints.
This
review
provides
summary
related
current
production,
explores
how
can
contribute
address
these
issues.
Additionally,
we
report
on
main
animal-derived
produced
by
fermentation,
particular
focus
those
used
nutraceutical
industries.
general
principles
will
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
at
commercial
scale.
Through
examples,
explore
supports
sustainable
holds
potential
innovations
sector.
Foods,
Journal Year:
2024,
Volume and Issue:
13(7), P. 1010 - 1010
Published: March 26, 2024
Alternative
proteins
have
gained
popularity
as
consumers
look
for
foods
that
are
healthy,
nutritious,
and
sustainable.
Plant
proteins,
precision
fermentation-derived
cell-cultured
algal
mycoproteins
the
major
types
of
alternative
emerged
in
recent
years.
This
review
addresses
alternative-protein
categories
reviews
their
definitions,
current
market
statuses,
production
methods,
regulations
different
countries,
safety
assessments,
nutrition
functionalities
applications,
and,
finally,
sensory
properties
consumer
perception.
Knowledge
relative
to
traditional
dairy
is
also
addressed.
Opportunities
challenges
associated
with
these
discussed.
Future
research
directions
proposed
better
understand
technologies
develop
consumer-acceptable
final
products.
Journal of Materials Chemistry B,
Journal Year:
2023,
Volume and Issue:
11(18), P. 4131 - 4142
Published: Jan. 1, 2023
Designing
a
smart
hydrogel
to
accelerate
skin
tissue
regeneration
at
wound
sites
and
restoring
the
function
is
highly
desirable
in
clinical
applications.
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.
