The Scale of Food Waste and Its Consequences

A critical component of global agricultural systems is massive food waste. Approximately one-third of the world’s food production is lost every year, amounting to 1.3 billion tons. This issue significantly exacerbates food insecurity, which affected around 2 billion people in 2018 and between 713 and 757 million people in 2023.

At the same time, the agri-food industry generates enormous volumes of by-products. For instance, mango peels can represent up to 60% of the fruit’s weight, while legume residues account for around 25% of total crop production. These materials are often treated as waste despite their considerable potential.

Beyond inefficiency, food waste also leads to serious environmental and economic consequences:

• Soil and water contamination caused by industrial effluents
• Degradation of soil fertility
• Increasing environmental and economic costs

Growing Demand and Pressure on Natural Resources

With the rapid increase in global population, the demand for food is higher than ever. However, current agricultural systems are struggling to meet this demand sustainably and are not on track to achieve Sustainable Development Goal 2 (Zero Hunger). Projections suggest that around 582 million people will still be chronically undernourished by 2030.

This growing demand places intense pressure on the planet’s limited resources. A significant proportion of arable land (40%) and cereal production (30%) is currently used for animal feed instead of direct human consumption. Additionally, agriculture accounts for approximately 69% of global freshwater withdrawals, raising serious concerns about water scarcity.

Alternative Proteins as a Sustainable Solution

In response to these challenges, there is an urgent need to develop more efficient and sustainable food production systems. Alternative proteins (APs) have emerged as a promising solution, including sources derived from plants, fungi, bacteria, insects, and microalgae.

Compared to traditional livestock production, these alternatives offer clear environmental advantages:

• Lower greenhouse gas emissions
• Reduced land use
• Lower water consumption

However, their development is not without challenges. Replicating the taste and texture of animal-based products remains difficult, some sources may lack complete nutritional profiles, and large-scale production processes can still be costly and complex.

Microbial Proteins: Efficiency and Innovation

Among alternative protein sources, microorganism-derived proteins are gaining particular attention due to their efficiency and scalability. Proteins produced from bacteria, fungi, and microalgae can emit up to 62 times fewer greenhouse gases and require nearly 2000 times less land than animal-based proteins.

Another major advantage is that their production is independent of climate and seasons. It can be carried out continuously without the need for arable land or drinking water, making it highly adaptable to future food systems.

From a nutritional perspective, microbial proteins—especially those classified as Single Cell Protein—are rich in essential nutrients. Bacteria can contain between 50% and 80% protein, while yeast ranges from 20% to 60%. These proteins often provide a complete amino acid profile comparable to animal proteins.

Fermentation further enhances these properties by improving:

• Taste and texture
• Functional performance
• Nutritional quality

It can also reduce undesirable flavors often associated with plant-based products. Importantly, production costs have decreased dramatically over time, from around $1 million per kilogram in 2000 to approximately $100 today, with projections suggesting costs could fall below $10 per kilogram by 2030.

How is MOA working?

The Role of Systems Biology in Production Optimization

Despite their potential, optimizing the production of alternative proteins remains a complex challenge. Traditional trial-and-error approaches are inefficient and resource-intensive.

To address this, systems biology introduces advanced tools such as Genome-Scale Metabolic Models (GEMs), which integrate genomic and physiological data to predict microbial behavior. These models enable a more rational design of bioprocesses, helping to optimize production while reducing experimental workload.

However, their implementation is not straightforward. GEMs require extensive validation, significant investment of time and resources, and often manual refinement to accurately represent biological complexity, which can limit their industrial scalability.

Industry Growth and Future Outlook

The food industry is undergoing a major transformation driven by the demand for sustainable protein sources. The alternative protein market is expected to reach $290 billion by 2035, supported by strong public and private investment.

This growth is being accelerated by:

• Expansion of fermentation-based companies
• Development of new production facilities
• Regulatory approvals for innovative food products

Governments worldwide are increasingly supporting these technologies as part of broader strategies to improve food security and reduce environmental impact.

Upcycling By-Products for a Circular Food System

An emerging strategy within the alternative protein industry is the use of agri-food by-products as fermentation feedstocks. This approach not only reduces waste but also lowers production costs and enhances sustainability.

However, this strategy also introduces technical and industrial challenges, particularly related to variability and processing complexity. Understanding both the opportunities and limitations is essential for developing scalable solutions.

Ultimately, advancing microbial protein production through the upcycling of agri-food by-products represents a promising pathway toward a more sustainable and resilient food system.