Keywords:
Microbial Protein for Human Consumption: Towards Sustainable Protein Production Journal Article
M. Longshaw;A. W. Watson;R. F. Townsend
In: Nutrition Bulletin, vol. 50, no. 4, pp. 678–682, 2025, ISSN: 1467-3010, (_eprint: https://onlinelibrary.wiley.com/doi/pdf/10.1111/nbu.70028).
Human nutrition Market entry
@article{watson_microbial_2025,
title = {Microbial Protein for Human Consumption: Towards Sustainable Protein Production},
author = {Anthony W. Watson and Rebecca F. Townsend and Matt Longshaw},
url = {https://onlinelibrary.wiley.com/doi/abs/10.1111/nbu.70028},
doi = {10.1111/nbu.70028},
issn = {1467-3010},
year = {2025},
date = {2025-01-01},
urldate = {2025-09-17},
journal = {Nutrition Bulletin},
volume = {50},
number = {4},
pages = {678–682},
abstract = {Protein from animal sources significantly contributes to greenhouse gas emissions, driving the need for sustainable alternative protein sources to meet global dietary demands while reducing environmental impact. This project explores microbial protein, derived through cellular agriculture using fermentation technology, as a viable, sustainable and high-quality protein for human consumption. This report describes a multidisciplinary approach to assessing the feasibility of incorporating microbial protein into human food systems, guided by four key objectives. First, a market analysis to identify opportunities and challenges for incorporating microbial protein into existing food products, assessing its potential to improve the protein quality of plant-based foods. Second, the project will evaluate the protein quality and digestibility of reformulated products using advanced models simulating human gastrointestinal processes. Third, consumer perceptions and barriers to adopting bacterial-based proteins will be investigated, addressing safety, health and sustainability concerns. Overall findings will inform the development of a technical document outlining actionable recommendations for commercialising microbial proteins as food ingredients. This multidisciplinary project aims to support the sustainable diversification of dietary protein sources, contributing to global efforts towards achieving sustainable food systems. The project is funded by the Start Healthy, Stay Healthy (STAR) Hub, a Diet and Health Open Innovation Research Club (OIRC) which is funded by the UK Research and Innovation (UKRI) Biotechnology and Biological Sciences Research Council (BBSRC).},
note = {_eprint: https://onlinelibrary.wiley.com/doi/pdf/10.1111/nbu.70028},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Protein from animal sources significantly contributes to greenhouse gas emissions, driving the need for sustainable alternative protein sources to meet global dietary demands while reducing environmental impact. This project explores microbial protein, derived through cellular agriculture using fermentation technology, as a viable, sustainable and high-quality protein for human consumption. This report describes a multidisciplinary approach to assessing the feasibility of incorporating microbial protein into human food systems, guided by four key objectives. First, a market analysis to identify opportunities and challenges for incorporating microbial protein into existing food products, assessing its potential to improve the protein quality of plant-based foods. Second, the project will evaluate the protein quality and digestibility of reformulated products using advanced models simulating human gastrointestinal processes. Third, consumer perceptions and barriers to adopting bacterial-based proteins will be investigated, addressing safety, health and sustainability concerns. Overall findings will inform the development of a technical document outlining actionable recommendations for commercialising microbial proteins as food ingredients. This multidisciplinary project aims to support the sustainable diversification of dietary protein sources, contributing to global efforts towards achieving sustainable food systems. The project is funded by the Start Healthy, Stay Healthy (STAR) Hub, a Diet and Health Open Innovation Research Club (OIRC) which is funded by the UK Research and Innovation (UKRI) Biotechnology and Biological Sciences Research Council (BBSRC).