Researchers are emphasizing the potential of microbial foods as an alternative source of nutrients in light of current food system challenges. These foods are not only resource-efficient but can also be engineered to have a nutrient-dense profile. The United Kingdom (UK) is well-positioned to lead in this sector, improving its national food supply while stimulating economic growth.
Current Challenges in the Food System
The modern food system faces significant sustainability and health-related challenges. Industrial agriculture contributes to 11% of UK carbon emissions, requiring large volumes of water and land, which causes environmental damage. Meat products, though high in protein, are also high in saturated fat and cholesterol, contributing to obesity and health inequalities. Additionally, the UK’s reliance on food imports makes it vulnerable to supply issues due to climate change and geopolitical tensions.
Microbial Foods as a Staple with Great Potential
Microbial foods, created with the help of microorganisms, can provide a promising solution to these challenges. These foods are produced through various processes, such as traditional fermentation, mycoprotein/biomass production, and precision fermentation. Historically, humans have consumed fermented foods like yogurt and tempeh for millennia. Mycoprotein, such as the widely known British brand QUORN, is another example of microbial food.
Precision fermentation, a more recent innovation, has enabled the production of products like rennet and insulin. By utilizing engineering biology, microbial food products can be improved in taste and texture, and the efficiency of their production process can be enhanced.
UK’s Opportunity to Lead the Microbial Food Sector
Dr. Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein, presented a briefing paper that recommends further investment in research and development (R&D) and infrastructure to facilitate the transition from research to market. The paper also advocates for stronger collaboration between entrepreneurs, researchers, and regulatory bodies to drive the sector forward.
The UK, according to Dr. Ledesma-Amaro, is uniquely positioned to lead this sector. By fostering science, technology, and manufacturing capabilities, the UK can become an entry point to the European market for microbial food products. This position would not only bolster the national food supply but could also create significant economic growth.
The Need for Further Research and Collaboration
The briefing paper launched in May 2025, in conjunction with an exhibition at Imperial, brought together researchers and startups in the microbial food sector. The event was followed by a panel discussion, including experts such as Dr. Thomas Vincent (Deputy Director for Innovation Policy, FSA), Dr. Richard Smith (Head of Synthetic Biology at Better Dairy), Dr. Afroditi Chatzifragkou (Associate Professor in Sustainable Bioprocessing, University of Reading), and Professor Gary Frost (Chair in Nutrition & Dietetics, Imperial).
One key recommendation from the briefing paper is to establish closer relationships between research and entrepreneurship, to ensure a seamless transition from scientific discovery to commercial products. With the right support, microbial foods could revolutionize the food industry, providing a sustainable, nutritious, and resilient alternative to current animal-based food systems.
Conclusion
Microbial foods offer a promising solution to the sustainability, health, and supply chain challenges faced by the current food system. With the right investment in research, infrastructure, and collaboration, the UK has the opportunity to become a leader in this emerging sector, benefiting both national food security and the economy.
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