Scientists and entrepreneurs are exploring the potential of microbes as a food source, offering solutions to global challenges like malnutrition and climate change.
Microbes, the tiny organisms that include bacteria, yeast, and algae, have long been part of the human diet in small quantities. From the live bacteria in yogurt to the yeast in bread, these microorganisms have played a subtle but essential role in food production.
Researchers and startups worldwide are investigating whether microbes could serve as a primary food source, offering a sustainable and scalable solution to some of the world’s most pressing challenges, including malnutrition and climate change.
One of the pioneers in this field is Helen Onyeaka, an industrial microbiologist and deputy director of the Birmingham Institute for Sustainability and Climate Action at the University of Birmingham in the UK. Growing up in Nigeria, Onyeaka witnessed the devastating effects of malnutrition in conflict zones, where protein deficiency was rampant. This experience sparked her interest in microbes as a potential food source. Today, she is working to identify microorganisms that could serve as an alternative protein source, requiring far less land, water, and fertilizer than traditional crops and livestock.
Onyeaka’s research focuses on Chlorella vulgaris, a green single-celled algae rich in protein. By feeding the algae different nutrients, she aims to optimize its protein content and eventually produce it in quantities large enough to be used as flour by the baking industry. The goal is to create nutritious, algae-based foods like bread and cakes.
However, challenges remain, including high production costs and the algae’s tendency to accumulate heavy metals from its environment. Additionally, Chlorella has an earthy, intense flavor that some consumers find unpleasant, which may require blending it with other ingredients or identifying milder strains.
The potential of microbes as a food source extends beyond algae. Companies like Solar Foods, founded in 2017, are exploring the use of bacteria to produce protein-rich foods. Solar Foods uses a bacterium that derives energy from hydrogen rather than sugar or photosynthesis.
At their factory in Finland, carbon dioxide is captured from the air, and water is split to produce hydrogen. The bacteria multiply in a fermentation machine as they consume hydrogen, carbon dioxide, and additional nutrients like calcium and phosphorus. The resulting product, called Solein, is about 75% protein and tastes reminiscent of mushrooms.
Solein has already been used in Singapore restaurants as a milk substitute for ice cream. By this year, the company is working to introduce Solein as an ingredient in packaged goods. Solar Foods’ CEO, Pasi Vainikka, envisions a future where microbes are used to create a variety of foods with different tastes, textures, and nutritional profiles. For example, a white microbe could be used to produce milk-like products that are more visually appealing than the yellow Solein.
The use of microbes as a food source offers significant environmental benefits. Traditional agriculture is a major contributor to greenhouse gas emissions, with livestock production and deforestation being particularly problematic. Microbes, on the other hand, can be grown quickly and in large quantities using minimal resources. They require far less land and water than traditional crops and livestock, and their production generates fewer greenhouse gases. This makes them a promising solution for reducing the environmental impact of food production.
In addition to their environmental advantages, microbes as a food source could help address global food insecurity. Microbes can be grown in controlled environments, making them less vulnerable to climate change and extreme weather events. They also have the potential to provide a reliable source of nutrition in regions affected by conflict or poverty, where access to traditional protein sources is limited.
Despite their potential, there are challenges before microbes become a mainstream food source. High production costs, safety concerns, and consumer acceptance are significant barriers. Researchers must ensure that microbes are free from toxins and allergens and find ways to make microbial foods more palatable and appealing to consumers.
The growing interest in microbes as a food source reflects a broader shift toward sustainable and innovative food solutions. As the global population grows, the demand for protein will increase, putting additional pressure on already strained agricultural systems. Microbes offer a way to meet this demand without exacerbating environmental problems.
The work of researchers like Helen Onyeaka and companies like Solar Foods highlights microbes’ potential to transform the food industry. By harnessing the power of these tiny organisms, a more sustainable and resilient food system that benefits both people and the planet can be created. As research and innovation continue, microbes as a food source could play a key role in addressing some of the most pressing challenges of the 21st century.
Microbes as a food source could revolutionize the way we tackle global issues like malnutrition and climate change. With algae and bacteria offering protein-rich alternatives that require fewer resources than traditional agriculture, this technology holds great promise. However, challenges such as production costs and consumer acceptance remain. The potential is huge, but overcoming these barriers is key to making it a mainstream solution.
There are many solutions out there, but yes, I agree; people are still psychologically resisting these solutions. That’s why it helps to write and talk about them.