Microbial foods for improving human and planetary health

Leonie J. Jahn, Vayu M. Rekdal, Morten O.A. Sommer*

*Corresponding author for this work

Research output: Contribution to journalReviewpeer-review

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Abstract

The current food production system is negatively impacting planetary and human health. A transition to a sustainable and fair food system is urgently needed. Microorganisms are likely enablers of this process, as they can produce delicious and healthy microbial foods with low environmental footprints. We review traditional and current approaches to microbial foods, such as fermented foods, microbial biomass, and food ingredients derived from microbial fermentations. We discuss how future advances in science-driven fermentation, synthetic biology, and sustainable feedstocks enable a new generation of microbial foods, potentially impacting the sustainability, resilience, and health effects of our food system.
Original languageEnglish
JournalCell
Volume186
Issue number3
Pages (from-to)469-478
ISSN0092-8674
DOIs
Publication statusPublished - 2023

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