NIZO-led consortium aims to unlock the health benefits of fiber-rich components in edible microorganisms

As the global population continues to grow, finding sustainable and nutritious food sources is crucial. Microbial biomass, derived from sources like bacteria, yeast, fungi, and algae, presents a promising alternative due to its low environmental impact and potential health benefits.

Recognizing the untapped potential of these microorganisms, a multidisciplinary consortium has embarked on a comprehensive research program to explore the full spectrum of their nutritional value. While protein content has been the primary focus of past research, this consortium will delve deeper, investigating the valuable cell wall components rich in fibers, complex carbohydrates, and fatty acids.

"By exploring the fiber-rich fractions of edible microbes, we aim to make full use of this valuable resource," explains Guus Kortman, overall consortium project manager of NIZO. "This not only contributes to sustainability but also taps into market opportunities for food products rich in dietary fiber, which is crucial for public health."

The consortium, which includes leading research institutions like Wageningen University & Research and industrial partners such as AB Biotek and Asahi Group Foods, will investigate several key areas: the comprehensive characterization of microbial biomass sources, with a specific focus on understanding the role of cell wall components, including dietary fibers like beta-glucan, in promoting human health. The project will also assess consumer acceptance of microbial-derived foods and identify strategies to enhance their appeal, while ensuring the safety and regulatory compliance of microbial-based food products.

This initiative aligns with the broader goal of the Top Sector Agri & Food, which fosters collaboration between industry, academia, and government to develop innovative and sustainable food solutions for a growing global population. The Edible Microbes consortium is scheduled to run for three years, from 2024 to 2027.

The findings of this research are expected to have significant implications for the development of novel and nutritious food products. By unlocking the full potential of microbial biomass, including its fiber-rich components, the consortium aims to contribute to a more sustainable and healthier food system for future generations.