The UK Government has invested £12mn into the Microbial Food Hub at Imperial College, London, to further research on fermentation-based foods. This investment, facilitated through UK Research and Innovation (UKRI), aims to support the development of alternative proteins using fermentation technology.
Fermentation, a practice utilized for centuries in food production, has gained popularity in the twenty-first century as a versatile and efficient method for creating meat and dairy analogues. Recent advancements have led to the creation of various animal-free products such as meltable plant-based cheese, vegan food coloring, and ‘carbon negative’ meat.
The Microbial Food Hub at Imperial College will focus on three types of fermentation: traditional fermentation, biomass fermentation, and precision fermentation. These methods involve using microorganisms to enhance flavor, nutrition, and texture in food products, as well as to produce specific ingredients for plant-based analogues.
In addition to the investment in the Microbial Food Hub, the UK Government has also committed to supporting alternative proteins through regulatory sandboxes and infrastructure improvements. This is part of a broader effort to promote sustainability and innovation in the food and beverage industry.
As part of the project, researchers will work on developing state-of-the-art engineering biology techniques to improve fermentation processes and reduce costs. They will collaborate with experts from various universities and research institutions to address challenges in fermentation and make the process more sustainable.
The project will also involve partnerships with the private sector, with a focus on facilitating the commercialization of novel microbial food products. By collaborating with startups and large companies, the Microbial Food Hub aims to lead innovation in fermentation technology and help overcome challenges in the production of alternative proteins.
In conclusion, the investment in the Microbial Food Hub signals a shift towards utilizing fermentation technology to meet the growing demand for alternative proteins. With a focus on sustainability and innovation, this project aims to drive progress in the food and beverage industry by exploring new possibilities in food production and distribution.
