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.
|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|
|ISBN (Print)||9789086598830, 9789086598823|
|Publication status||Published - 2023|