Bacterial biomass for food applications: opportunities and challenges

J. Hugenholtz, M. Bekker

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review


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 languageEnglish
Title of host publicationOur future proteins
Subtitle of host publicationA diversity of perspectives
EditorsS. Pyett, W. Jenkins, B. van Mierlo, L.M. Trindade, D. Welch, H. van Zanten
Place of PublicationAmsterdam
PublisherVU University Press
ISBN (Print)9789086598830, 9789086598823
Publication statusPublished - 2023


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