Exploring dietary fiber from microorganisms

A public-private initiative towards edible microbial biomass

Ede, The Netherlands, January 22, 2025 – How to feed 9 billion people by 2050 in a sustainable way? Microbial biomass from sources including bacteria, yeast, fungi and algae are an attractive alternative food source because of its low arable land requirements, low greenhouse gas emissions, and potential health benefits. The edible microorganism consortium, which kicked off in June 2024, is dedicated to comprehensively map the composition, functional properties, health benefits, consumer acceptance, and safety aspects of edible microorganisms with a specific focus on the fiber rich cell wall fraction. 

As of today, only a few microbial-derived food products are available and marketed for human consumption globally, yet consumer acceptance of these food sources is still low. Moreover, current research and development in this area has focused mainly on the protein content of microbial biomass, particularly its production and food application. However, microbial biomass offers more than just protein. It also contains valuable cell wall components that are rich in fibers, complex carbohydrates, and fatty acids, which, deserve at least as much attention as the protein fraction. With this in mind, this consortium has set the following objectives:  

• Firstly, for sustainability reasons,  we aim to make full use of microbial biomass as an alternative food source, ensuring that all components are valued.  
• Secondly, cell-wall fractions that contain polymeric dietary fibers, such as beta-glucan in fungi, algae, yeast, and some bacteria, have been associated with potential immune-stimulating health benefits. The consortium aims to discover novel beneficial applications for these cell-wall fractions in areas such as  food applications, nutrition, and health.  

“By exploring the fiber-rich fractions of edible microbes we also tap into market opportunities for food products rich in dietary fiber. The intake of dietary fiber in the general population is too low, while increased fiber intake is associated with various health benefits. Understanding the potential of edible microbial biomass could bring us a step closer to the ambition to close this so-called fiber gap”, says Guus Kortman, overall consortium project manager of NIZO.  

Microbial biomass could provide indigestible fibres that our gut microbiota can ferment to create compounds that have health benefits for humans.

The multidisciplinary Edible Microbes consortium connects knowledges institutes and industrial partners. In collaboration with our industrial partners AB Biotek, Carbogen Amcis, Aerbio, Mattek, Infinite Roots, Teracell, Yeastup, AlgaSpring, and Asahi Group Foods, NIZO joins forces with knowledge partners, including the Laboratory of Food Chemistry at Wageningen University & Research, the HAS Green Academy, Wageningen Food Safety Research (WFSR), and Food Safety & Nutrition Consultancy. This project receives financial support from the Top Sector Agri & Food. Within this initiative, the business community, knowledge institutions, and government work together to drive innovations that ensure safe and healthy food for 9 billion people in a resilient world. This consortium is scheduled to run from 2024 to 2027.