Sammanfattning

The global food production system has, until now, been absolutely dependent on photosynthesis. Using microbial biomass as a source of food rather than plant- or animal-derived biomass circumvents many of the biophysical constraints and vulnerabilities of the global food system. Microbial foods in the form of either bulk cellular biomass or recombinant food proteins (typically of animal origin) can be produced in the absence of sunlight, soil, favorable climate conditions, and in some cases without freshwater. This Review looks at some of the most recent developments in the field of microbial foods and discusses some of the challenges and opportunities that lie ahead for this technology.

Nyckelord

alternative protein; cellular agriculture; food security; microorganisms; precision fermentation; single-cell protein

Publicerad i

ACS food science & technology
2023, Volym: 3, nummer: 7, sidor: 1144-1152

SLU författare

• Linder, Tomas

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

Globala målen

SDG2 Ingen hunger


UKÄ forskningsämne

Livsmedelsvetenskap
Mikrobiologi


Publikationens identifierare

DOI: https://doi.org/10.1021/acsfoodscitech.3c00099

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/122946