Science digest
Vegetable waste conversion could become more consistent when engineered food-grade microbes are paired with AI, which matters because variable feedstocks, resistant plant structures and fermentation toxins hinder industrial use. The review examines modified Saccharomyces cerevisiae and Escherichia coli, AI-guided enzyme design, metabolic models, process control and digital twins. It reports better conversion, toxin tolerance and batch consistency, with outputs including single-cell protein, flavour additives and packaging materials. The approach has merit, but the abstract provides no quantitative evidence of industrial performance.
14 November 2026
Science digest
The chapter examines how enzyme kinetics and engineering could improve proteins made from plants, microbes, algae, precision fermentation and animal cell culture, a key issue for product quality and scale-up. It reviews inhibition, catalysis and models for mixed protein substrates, alongside uses of transglutaminases, carbohydrases and lipases. It also assesses rational design, immobilisation, directed evolution, computational methods and links between kinetic models and bioreactors. The authors conclude that combining these tools can improve food properties and production efficiency, though the abstract reports no new experimental evidence.
14 November 2026
Science digest
Industrial-scale cultivated meat is assessed as a more controlled alternative to intensive livestock, with consequences for food safety, ethics and fairness. The commentary compares livestock’s environmental footprint, animal harm, microbial hazards, dangerous work and uneven community exposure with cell culture using enclosed systems and batch tracking. It identifies possible gains in hygiene, lower reliance on slaughter and inclusion of people who reject conventional meat. Yet energy use, growth media, scaling, concentrated ownership, cost and public confidence remain unresolved, so tighter control alone cannot ensure wholesome or just meat.
14 November 2026