The global food crisis is a pressing issue, exacerbated by rapid population growth, declining food productivity, and the impact of climate change. The current food production and supply system emit a significant amount of carbon dioxide, contributing to climate change. In response to this challenge, sustainable and nutritious microbial food is being viewed as a potential solution.
A recent paper published by KAIST researchers highlights the potential of microbial food production from sustainable raw materials. Microbial food refers to various foods and food ingredients produced using microorganisms. Microbial biomass is rich in protein, emits minimal carbon dioxide, and requires less water and space compared to traditional food sources like livestock and crops, making it an eco-friendly and efficient food resource.
Fermented foods, a common example of microbial foods, undergo a process where compounds with low nutritional value are consumed, leading to an increase in nutrients like proteins and vitamins. Additionally, various food compounds derived from microbial culture, such as amino acids, enzymes, and bioactive substances, are used in food production. The ultimate form of microbial food can be microbial biomass or extracts, such as single-cell protein.
The paper discusses the use of non-edible raw materials and strategies for producing sustainable microbial foods. It also explores existing microbial food products in the industry and their characteristics, as well as the potential for widespread adoption of sustainable microbial foods in the future. The researchers emphasize the importance of collaboration between industry, academia, and the public and private sectors to develop a diverse range of microbial foods for a sustainable society.
Research Professor Kyeong Rok Choi, the first author of the paper, predicts that microbial foods produced from sustainable raw materials will become increasingly common in households. The paper’s second author, doctoral student Seok Yeong Jung, envisions a future where microbial foods are not only consumed for environmental reasons but also for their nutritional value and taste. Distinguished Professor Sang Yup Lee emphasizes the need for closer cooperation between various stakeholders to create a sustainable food system for current and future generations.
