Microbial protein holds great potential in the transition towards a more sustainable food system. It offers numerous advantages: it is ecologically sustainable, has low greenhouse gas emissions, requires minimal water and land use, and is economically viable. Furthermore, microbial protein production can convert residual or by-products into valuable proteins, contributing to a circular bioeconomy.
Recognizing this potential, ShapingBio co-organized a session on microbial proteins at a past edition of the Open Food Conference in Leuven, Belgium. This event, coordinated by The ProteInn Club, brought together experts from policy, science, industry, and practice to explore how microbial proteins can shape the future of sustainable food.
The primary aim of the session was to foster synergies among diverse sectors to inspire European and national policies supporting microbial protein innovation. Discussions centered on how European policy can effectively stimulate the development of value chains and industrial implementation of microbial proteins.
Key Highlights
For a comprehensive understanding of the discussions and policy recommendations, you can read the full report available below.