Innovation in precision fermentation for food ingredients

A transformation in our food production system is being enabled by the convergence of advances in genome-based technologies and traditional fermentation. Science at the intersection of synthetic biology, fermentation, downstream processing for product recovery, and food science is needed to support...

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Veröffentlicht in:Critical reviews in food science and nutrition Jg. 64; H. 18; S. 6218 - 6238
Hauptverfasser: Augustin, Mary Ann, Hartley, Carol J., Maloney, Gregory, Tyndall, Simone
Format: Journal Article
Sprache:Englisch
Veröffentlicht: United States Taylor & Francis 14.07.2024
Taylor & Francis Ltd
Schlagworte:
alternative proteins
Carbohydrates
Fermentation
Fermented food
food composition
Food conversion
Food Handling - methods
Food industry
food ingredients
Food Ingredients - analysis
Food processing
Food production
Food Technology - methods
Ingredients
Innovations
issues and policy
landscapes
Lipids
markets
nutrition
Oligosaccharides
Proteins
synthetic biology
synthetic biology
lipids
food ingredients
Fermentation
oligosaccharides
alternative proteins
ISSN:1040-8398, 1549-7852, 1549-7852
Online-Zugang:Volltext
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Beschreibung
Zusammenfassung:A transformation in our food production system is being enabled by the convergence of advances in genome-based technologies and traditional fermentation. Science at the intersection of synthetic biology, fermentation, downstream processing for product recovery, and food science is needed to support technology development for the production of fermentation-derived food ingredients. The business and markets for fermentation-derived ingredients, including policy and regulations are discussed. A patent landscape of fermentation for the production of alternative proteins, lipids and carbohydrates for the food industry is provided. The science relating to strain engineering, fermentation, downstream processing, and food ingredient functionality that underpins developments in precision fermentation for the production of proteins, fats and oligosaccharides is examined. The production of sustainably-produced precision fermentation-derived ingredients and their introduction into the market require a transdisciplinary approach with multistakeholder engagement. Successful innovation in fermentation-derived ingredients will help feed the world more sustainably.
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ISSN:1040-8398
1549-7852
1549-7852
DOI:10.1080/10408398.2023.2166014