The microbial food revolution

In this Review article, the authors discuss the potential of microorganisms as a solution to the challenges faced by our food system. Engineered microorganisms can be used to produce enhanced foods and ingredients in a sustainable manner. The technical, economical, and societal limitations are also discussed together with the current and future perspectives. 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, state-of-the-art and potential to disrupt current foods systems. We cover both the use of microbes to produce whole foods out of their biomass and as cell factories to make highly functional and nutritional ingredients. The technical, economical, and societal limitations are also discussed together with the current and future perspectives.

Automated summary

This Review article explores the potential of microorganisms as a solution to the challenges faced by our food system. Engineered microorganisms can sustainably produce enhanced foods and ingredients. The authors discuss the technical, economical, and societal limitations, as well as the current and future perspectives.