A new Insight article, “Building Better Microbial Foods: Essential Development Steps and Stakeholders,” authored by Oliver Konzock and Rodrigo Ledesma-Amaro, has been published in Critical Insights in Biotechnology as part of the Mic2Food COST Action.
As the global food system seeks more sustainable solutions, microbial foods are emerging as a promising approach to reducing the environmental impact of food production. The article provides a comprehensive overview of the microbial food development landscape, outlining the key stages involved in bringing innovative products from concept to market.
The publication explores the three main categories of microbial foods—precision fermentation, traditional fermentation, and biomass fermentation—and presents six essential development steps that support successful product development. It also highlights the roles of key stakeholders, research infrastructure, institutions, and regulatory frameworks that shape innovation in this rapidly evolving field.
In addition, the authors discuss future perspectives for microbial foods, including the potential impact of artificial intelligence, advances in microbial biodiversity research, and evolving regulatory environments.
This publication serves as a practical resource for researchers, innovators, policymakers, and industry stakeholders interested in advancing sustainable food systems through microbial food technologies.
The full article is available in Critical Insights in Biotechnology.
