Bacterial biomass for food applications: opportunities and challenges

J. Hugenholtz; M. Bekker

Bacterial biomass for food applications: opportunities and challenges

J. Hugenholtz, M. Bekker

BBP Bioconversion

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

Abstract

Bacterial biomass from existing industrial fermentation and dedicated side-stream fermentation is a relatively unexplored source of sustainable protein with potential consumer appeal. More efficient processing methods and ‘total use’ business cases are expected to emerge in the coming years that will change the bacterial protein landscape dramatically.

Original language	English
Title of host publication	Our future proteins
Subtitle of host publication	A diversity of perspectives
Editors	S. Pyett, W. Jenkins, B. van Mierlo, L.M. Trindade, D. Welch, H. van Zanten
Place of Publication	Amsterdam
Publisher	VU University Press
Pages	210-213
ISBN (Print)	9789086598830, 9789086598823
Publication status	Published - 2023

Cite this

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title = "Bacterial biomass for food applications: opportunities and challenges",

abstract = "Bacterial biomass from existing industrial fermentation and dedicated side-stream fermentation is a relatively unexplored source of sustainable protein with potential consumer appeal. More efficient processing methods and {\textquoteleft}total use{\textquoteright} business cases are expected to emerge in the coming years that will change the bacterial protein landscape dramatically.",

author = "J. Hugenholtz and M. Bekker",

year = "2023",

language = "English",

isbn = "9789086598830",

pages = "210--213",

editor = "S. Pyett and W. Jenkins and {van Mierlo}, B. and L.M. Trindade and D. Welch and {van Zanten}, H.",

booktitle = "Our future proteins",

publisher = "VU University Press",

}

Bacterial biomass for food applications: opportunities and challenges. / Hugenholtz, J.; Bekker, M.
Our future proteins: A diversity of perspectives. ed. / S. Pyett; W. Jenkins; B. van Mierlo; L.M. Trindade; D. Welch; H. van Zanten. Amsterdam: VU University Press, 2023. p. 210-213.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

TY - CHAP

T1 - Bacterial biomass for food applications: opportunities and challenges

AU - Hugenholtz, J.

AU - Bekker, M.

PY - 2023

Y1 - 2023

N2 - Bacterial biomass from existing industrial fermentation and dedicated side-stream fermentation is a relatively unexplored source of sustainable protein with potential consumer appeal. More efficient processing methods and ‘total use’ business cases are expected to emerge in the coming years that will change the bacterial protein landscape dramatically.

AB - Bacterial biomass from existing industrial fermentation and dedicated side-stream fermentation is a relatively unexplored source of sustainable protein with potential consumer appeal. More efficient processing methods and ‘total use’ business cases are expected to emerge in the coming years that will change the bacterial protein landscape dramatically.

M3 - Chapter

SN - 9789086598830

SN - 9789086598823

SP - 210

EP - 213

BT - Our future proteins

A2 - Pyett, S.

A2 - Jenkins, W.

A2 - van Mierlo, B.

A2 - Trindade, L.M.

A2 - Welch, D.

A2 - van Zanten, H.

PB - VU University Press

CY - Amsterdam

ER -

Bacterial biomass for food applications: opportunities and challenges

Abstract

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