Beyond sustainability: the nutritional and health benefits of microbial biomas

Our speakers

1. Rianne Ruijschop
2. René Floris

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By 2050, the global population may reach 10 billion people. Feeding this booming humanity will require increasing food production by more than 60% placing intense pressure on resources including arable land and fresh water.

Food and ingredient companies are thus turning an interested eye towards microbial biomass as a potential sustainable source of protein. Yet, as Rianne Ruijschop, Department Head Health at NIZO, explains, sustainability is only one side of the story for edible biomass. It’s time to look at the potential nutritional and health benefits, as well.