Beyond sustainability: the nutritional and health benefits of microbial biomas

Our speakers

1. 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 in this podcast is explained, 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.