Imperial College researchers outline three-phase roadmap for mainstream microbial protein adoption

Researchers at Imperial College London, Rima Gnaim, Hakimi Kassim, Lisa Neidhardt, Thomas Gassler and Rodrigo Ledesma-Amaro, have proposed a new framework to explain why microbial proteins have yet to achieve widespread adoption despite decades of technical progress and growing interest in sustainable food production.

• Researchers proposed a three-phase framework describing how microbial proteins could progress from novelty products to mainstream foods.
• The paper identified consumer acceptance, regulation, economics, and infrastructure as the main barriers to broader adoption.
• The authors cited forecasts suggesting the microbial protein market could grow from approximately US$1.7 billion in 2024 to around US$5.0 billion by 2034.

Published in Nature Communications, the paper argued that the future success of microbial proteins will depend not only on advances in fermentation technology but also on overcoming consumer, regulatory, economic, and infrastructure barriers.

The authors described a three-phase adoption pathway consisting of a 'novelty barrier', 'early trust-building', and 'mainstream normalization'. They argued that each phase requires different interventions to help microbial proteins transition from specialist products to everyday foods.

Microbial proteins are produced through microbial biomass fermentation, a process that cultivates microorganisms such as fungi, yeasts, bacteria, and microalgae to generate protein-rich biomass. According to the paper, these products typically contain between 30% and 70% protein on a dry-weight basis and can be produced using significantly less land and water than conventional livestock production.

The researchers noted that consumer acceptance remains one of the most significant challenges facing the sector. They cited previous research showing that 47.1% of respondents in a survey across the UK, Germany, and Romania exhibited neophobia toward fungal proteins, often associating them with spoilage or excessive processing. Those expressing feelings of disgust were significantly less willing to purchase such products.

The paper suggested that regulatory approval alone is unlikely to drive adoption and that familiarity must be built through repeated exposure, positive sensory experiences, and effective communication. During the early trust-building phase, the authors identified transparency around production processes, consistent product quality, and alignment with broader concerns such as climate change, food security, and health as important factors.

The final stage, described as mainstream normalization, would occur when microbial proteins achieve price competitiveness, cultural familiarity, and broad retail availability. The authors pointed to Quorn as an example of how a microbial protein product can become integrated into mainstream diets. Launched in the UK in 1985, Quorn is now sold in 20 countries and has served billions of portions worldwide.

Beyond consumer attitudes, the paper highlighted economic barriers that continue to limit growth. High capital costs for bioreactors, processing equipment, and manufacturing facilities were identified as major obstacles to scaling production. The authors also noted that operating expenses linked to feedstock processing, sterilization, aeration, and purification continue to challenge profitability.

According to the researchers, financing challenges increasingly favor companies that can retrofit existing fermentation infrastructure rather than build entirely new facilities. They also highlighted intellectual property constraints, licensing costs, and access to technology as factors that may slow innovation and commercialization.

The paper examined safety and regulatory considerations, noting that microbial protein producers must demonstrate product identity, composition, toxicology, allergenicity, and anticipated intake levels before entering many markets. The authors argued that while many of these challenges are comparable to those faced by traditional fermented foods, regulatory unfamiliarity remains a significant hurdle for newer microbial protein platforms.

The researchers also identified several developments that could help accelerate adoption. These included advances in strain engineering, continuous fermentation, alternative feedstocks such as carbon dioxide and methane, and the integration of fermentation systems with renewable energy sources.

On the policy side, the paper called for greater investment in shared fermentation infrastructure, clearer regulatory pathways, and demand-side measures such as public procurement programs. The authors argued that schools, hospitals, prisons, and military food programs could help create stable demand for microbial protein products while supporting affordability and market growth.

The publication also highlighted renewed momentum in the sector. While many early single-cell protein ventures failed during the 1980s because of high costs and limited consumer acceptance, research activity has accelerated sharply over the past decade. According to the paper's analysis, publications mentioning single-cell proteins grew to approximately 2,300 articles in 2024.

The authors noted that microbial proteins represented about 8.2% of the alternative protein market in 2023, compared with 88.9% for plant-based products. They cited market projections suggesting the microbial protein sector could grow from approximately US$1.7 billion in 2024 to around US$5.0 billion by 2034.

Rather than focusing on a single technological solution, the researchers concluded that successful adoption would require coordinated progress across engineering, regulation, economics, and consumer acceptance. Their proposed framework was intended to provide a structure for identifying which interventions are most effective at different stages of market development.