Microbial Foods as a sustainable, healthy and resilient source of nutrients

Researchers explain the potential of microbial foods as an alternative source of nutrients, showing how this sector could be successful for the UK

A new briefing paper published at Imperial explores the issues of our current food system and proposes microbial foods as an alternative source of nutrients. Production of microbial foods requires fewer resources than current animal-based food options, and microbial products can be engineered to have a healthy nutrient-dense profile. The UK is well positioned to become a leader in this sector, improving national food supply and creating economic growth. 

The UK could be an entry point to the European market, a place to come to and do science, create technologies, make companies, manufacture and export products. Dr Rodrigo Ledesma-Amaro Director of the Bezos Centre for Sustainable Protein

The report recommends further investment in R&D and infrastructure to facilitate the transition from research to market. It also advocates for a closer relationship between entrepreneurs, researchers and the regulatory office. 

Published on May 2025, this briefing paper was launched at an event open to the public which began with an exhibition featuring presentations from researchers at Imperial and startups in the sector. The paper was presented by lead author Dr Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein, followed by a panel discussion and a Q&A from the audience. Chaired by Alyssa Gilbert, Co-director of the School of Sustainability and Director of Innovation at the Grantham Institute and Undaunted, the panel also included 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). 

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Challenges in our current food system

In the sustainability front, industrial agriculture currently contributes to 11% of UK carbon emissions while also requiring large volumes of water and land causing environmental harm. In terms of health, meat products are high in protein but also high in saturated fat and cholesterol. Our current diets contribute to obesity and health inequalities. Additionally, as a country reliant on imports for the food industry, the UK is vulnerable to supply issues because of climate change and geopolitical tensions.  

A diet staple with great potential: microbial foods 

This report proposes microbial foods as an alternative source of nutrients for the UK. Microbial foods are those generated with the aid of microorganisms through processes such as fermentation and include three categories: traditional fermentation, mycoprotein/biomass, and precision fermentation.Human have consumed fermented foods for millennia, including yoghurts or tempeh. Examples of mycoprotein include the well-known British brand QUORN. Precision fermentation is the technology behind rennet, and even insulin production. Engineering biology, the focal topic of IMSE's 2024 Annual Lecture, is a key technology to develop these products. It can be used to improve the taste and texture of products as well as the efficiency of the production process. 

From research in the university lab to startup companies 

Attendees were able to learn about some of the research in this topic done at Imperial through a series of lighting talks from early career researchers. These were followed by talks from startups in the sector showcasing the variety in approaches and products in the microbial foods industry. 

Located in Imperial’s main entrance, attendees were able to ask questions, interact, watch the info video summary of the paper, and read posters from more Imperial researchers and startup companies. 

How can we facilitate a transition to a better food system? 

Doing things in partnership with the population. Bringing consumers at a very early stage and understanding their opinions. Professor Gary Frost Chair in Nutrition and Dietetics

The report also includes calls to action that could help UK become a leader in this sector. Above all, startups will require access to large infrastructure to scale up production and grow their business in the UK, where they have already developed their product/technology.  

Clear regulations, and better engagement between startups and regulators will also play a fundamental part in progress.  

Importantly, the consumer should be included in these conversations as transition to a new food system will only be possible when alternatives are the better choice for the public. 

Transdisciplinary collaboration to address global challenges 

Authors of the paper include experts in environmental policy, engineering biology, nutrition and consumer-product interaction. The panel discussion was formed by policy experts, academic researchers in various disciplines and industry members. Attendees also included members of the public, researchers from other universities, journalists, industry and NGOs representatives creating a collaborative and engaged atmosphere during the launch. 

We have a common goal, transforming the food system. It is the moment to start communicating Dr Afroditi Chatzifragkou Associate Professor in Sustainable Bioprocessing

Bringing disciplines and expertise together is and will be fundamental to consider all aspects to understand challenges and to find adequate solutions. 

The briefing paper launch event was organised by the Institute for Molecular Science and Engineering team (part of the School of Sustainability), in collaboration with the Bezos Centre for Sustainable Protein. 

You can watch the launch following this link  

Get a 90 second summary of the topic in this info-video 

You can download and read the paper from this website