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Project Summary
This feasibility project explored microbial protein, derived through cellular agriculture using fermentation technology, as a viable, sustainable and high-quality protein for human consumption. The project had three work packages the first involved conducting a market analysis to identify opportunities and challenges for incorporating microbial protein into existing food products, assessing its potential to improve the protein quality of plant-based foods. Second, the project evaluated the protein quality and digestibility of reformulated products using advanced models simulating human gastrointestinal processes. Third, consumer perceptions, facilitators for, and barriers to, adopting microbial protein were investigated, addressing safety, health and sustainability concerns.
Overall, findings from this project highlight that microbial protein can be used to significantly improve the protein quality and quality (as measured using PDCAAS) of plant-based dairy and meat analogues, including plant-based yoghurts, milks and burgers. Prospective acceptability of microbial protein is context-dependent and shaped by trust, emotion, and perception of risk and safety. Effects are largely influenced by modifiable psychological constructs, particularly perceived capability.
Project Outcomes
The project has so far produced one publication and a further three are currently under review. The project supported the training of one early career researcher, one undergraduate nutrition placement student, and one postgraduate psychology student.
Follow-On Activities
We hope to build on the promising findings from the project, and discussions are underway to develop future applications to fund follow-on human postprandial metabolic response and acceptability trials.
"This project has enabled academics and industry partners to collaborate on research that produces outcomes applicable to real-world contexts. Findings will provide key stakeholders with information on the application of microbial protein in food reformulation and the barriers and facilitators to guide consumer adoption of the novel protein source."
