[Low carbon biomanufacturing for future food].

ABSTRACT

Affected by the rapid population growth, the unbalanced level of social and economic development, the aging population and unhealthy eating patterns, we are facing problems such as lack of food and nutrition, and the high incidence of nutrition related diseases. At the same time, the demand for low-carbon development calls for a sustainable food supply model. Therefore, technologies that meet the taste and nutritional needs of consumers, and serve as a green and sustainable food supply model, such as functional sugar, alternative meat and other future food technologies, have attracted increasing attention. The rapidly developed emerging biomanufacturing technology and its products will support the development of a green and low-carbon future food industry and trigger profound changes in the traditional production mode. Collectively, this represents a major strategic development direction of the emerging bioeconomy. This review summarizes the biomanufacturing technology of functional sugars, microbial proteins and key auxiliary ingredients of alternative meat. We discuss the latest progress in cell factory construction, strain evaluation and process optimization in industrial environment and derived product development. Moreover, future development trend was prospected, with the aim to facilitate industrial development of biomanufacturing of future food.