Your next burgers could be made with microbes

Fermentation, a process that evokes thoughts of flavorful and effervescent kimchi, the aroma of freshly baked bread, and the delightful tang of a well-crafted beer. These ancient techniques have enriched human life for countless generations. However, today, fermentation is being revolutionized for the future of food. The power of these tiny microbes is now being harnessed to address the global challenge of feeding our ever-growing population.

Fermentation occurs when microorganisms, such as bacteria or fungi, break down sugars like glucose into smaller components to generate energy for themselves. Since the dawn of civilization, we have utilized these microbes and their byproducts to create delectable food items. When it comes to food fermentation, there are three primary types: lactic acid fermentation, which produces yogurt, pickles, and sourdough bread; ethanol alcohol fermentation, used in the production of wine and beer; and acetic acid fermentation, which yields vinegars and kombucha.

However, when we discuss fermentation for the future of food, we delve into a slightly different realm. Traditional fermentation methods can be employed to produce non-meat alternatives, such as fermenting soybeans into tempeh—a vegan meat substitute. Additionally, there is a fascinating process called whole biomass fermentation, where the microbes themselves serve as the food source. For instance, a company called "Corn" utilizes filamentous fungi, fermenting them into mycoprotein—a protein-rich product. This opens up possibilities for innovative meat substitutes.

Moreover, we venture into the realm of precision fermentation, which is truly futuristic. With precision fermentation, we can instruct a microbe to produce the exact enzymes and proteins found in animal products. For example, a company called "Perfect Day" incorporates the genomic sequence responsible for producing beta lactoglobulin—a type of whey protein—into the genome of a fungus. Consequently, this fungus can naturally generate whey during the fermentation process. Since it originates from a non-animal source, this milk is free from hormones and antibiotics commonly found in traditional animal products. Precision fermentation can be used to create various animal product molecules, including those found in eggs and cheese, to enhance the flavor and texture of plant-based alternatives.

Precision fermentation also holds potential to address challenges faced by other alternative meat production methods. Cell-based agriculture aims to grow meat from animal cells outside of the animal itself. While this process can replicate muscle cells, it struggles to recreate the structural complexities imparted by the animal's movements, gravity, and other forces. This is where fermentation comes in, enabling the production of proteins like collagen and fibrinectin that can support and mimic the texture of a steak made from lab-grown cells.

All three fermentation techniques offer a significant opportunity to tackle the world's most pressing issues, particularly in the face of a growing global population that demands more protein-rich food. Fermentation-based food technologies have the potential to provide ample protein without the land and water requirements, pollution, and greenhouse gas emissions associated with traditional animal agriculture. Furthermore, it is a win for animal welfare.

However, the path to mainstream adoption of these fermentation-based alternatives comes with challenges, especially concerning cost. Precision fermentation, in particular, is currently expensive, with the production of fermented milk costing four times more than its animal-based counterpart. Further research is necessary to maximize the efficiency of these microbial bio-factories while minimizing costs.

Ultimately, the question remains: Would you be willing to embrace alternative proteins produced through microbial fermentation? Convincing people that meat, milk, and other animal-free products derived from fermentation are equally delicious, safe, and nutritious as their traditional counterparts may be the biggest hurdle. It falls upon us, the enthusiasts of microbes, to champion their cause.

In conclusion, fermentation possesses immense potential to shape the future of food. Its versatility, coupled with advancements like precision fermentation, offers solutions to global food challenges, providing sustainable protein sources without the drawbacks of traditional animal agriculture. However, further research, cost optimization, and consumer acceptance are crucial for realizing the full potential of fermentation-based food technologies.