Food – alternative, biotech-produced products
Enzymes are used in a number of production processes in the food industry, such as to modify starch, to optimise fats and proteins, or to stabilise foams. Many of the enzymes used are produced with the aid of genetically modified microorganisms.
The growing importance of plant-based protein sources or meat made from cell cultures for food production will permanently change the way we eat in the future. In this area, too, industrial biotechnology plays a key role alongside food technology.
Other innovative approaches can also be found within fungal biotechnology. Through the targeted cultivation of fungal mycelium – the “roots” of mushrooms – it is possible to produce vegan foods using agricultural residues in short periods of time and with low water consumption.
The use of alternative, biotech-produced products in the food industry can contribute to achieving the following SDGs:
