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RESEARCH ARTICLE

Microbial Production of Alternative Proteins for Food Applications: Advances, Industrial Challenges, and Regulatory Status.

Comprehensive reviews in food science and food safety · 1 September 2026 · DOI 10.1111/1541-4337.70584

Microbial precision fermentation for food proteins is reviewed across applications such as color, flavor, texture, nutrition, processing, and specialized functions. The authors assess feedstocks, production organisms, genome and metabolic engineering, process optimization using statistical and neural-network methods, and protein purification, alongside regulation. They report progress in increasing yields, reproducing protein functions, and preparing products for approval. Remaining barriers include accurate flavor matching, complete nutrition, allergen risks, and processing contaminants. Proposed responses include improved engineering and extraction, biocontainment, and clearer regulatory systems.

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