Single-cell proteins (SCPs), also known as microbial proteins, are derived from unicellular microorganisms like algae, yeasts, fungi, or bacteria. These proteins have gained attention from food companies worldwide due to their benefits for human, animal, and planetary health. Key players in the industry, including Quorn, MicroHarvest, and Yeap, are all exploring the use of single-cell proteins in their products. As the biotech trend continues to grow, ingredients companies like DSM-Firmenich are expanding their offerings to tap into the single-cell protein market.
DSM-Firmenich, a Dutch-Swiss company resulting from a recent merger, has developed SCPs that offer the potential for “net zero carbon protein” in the food, feed, and pet food markets. SCPs are produced using fermentation technology, where natural microorganisms convert “platform molecules” into proteins. DSM-Firmenich utilizes biotechnology and advanced bioscience to maximize the nutritional value of the cell structures and create highly efficient protein producers.
These proteins, sourced from yeast, bacteria, or fungi biomass, have tremendous scalability due to their rapid growth rates. DSM-Firmenich possesses a library of algal, fungi, bacteria, and yeast strains that can use various low carbon-intensive feedstocks. The company aims to enhance the nutritional value of the non-protein components of the cell as well.
From a sustainability standpoint, SCPs combined with renewable energy offer a ‘net zero carbon option,’ which is attractive to companies committed to science-based targets for reducing carbon emissions. SCPs can help bridge the future protein demand gap without further increasing the carbon footprint of the global food system.
In the food sector, the taste, texture, and flavor capabilities of SCPs will be crucial in establishing them as a significant ingredient. Depending on country regulations, SCPs are currently applicable in livestock, aquaculture, companion animals, and certain plant-based food applications.
SCPs also have promising applications in animal feed. DSM-Firmenich’s research showed positive results when rainbow trout were fed SCPs instead of feed containing fish meal and soy protein concentrate. The aquaculture industry, which strives for sustainability, can benefit from diversifying protein sources. The inclusion of SCPs had no adverse effects on feed intake or fish performance.
DSM-Firmenich has engaged in early discussions with customers in livestock, aquaculture, and companion animal sectors, receiving promising feedback. Collaborative partnerships and different business models will be essential for large-scale adoption and the transition of the food industry to net zero. Legislative requirements and stakeholder expectations will also drive the reduction of the food industry’s environmental impact.
In conclusion, single-cell proteins offer numerous benefits to the food and beverage industry, including sustainability, nutritional value, and versatility. As companies like DSM-Firmenich continue to innovate in this space, the adoption of SCPs is expected to grow, leading to a more sustainable and diverse food landscape.
