Proteins in Food Systems
Fusarium venenatum and Nectria protein extracts had opposing effects in hybrid yoghurt, making source, dose and culture central to lower-dairy gel performance. Researchers replaced 0%, 20%, 60% or 100% of milk protein and used either L. helveticus or VIBE starter cultures. They tracked fermentation, rheology, viscosity and water loss during cold storage. Nectria raised elasticity and water retention, though high doses reduced viscosity. High Fusarium substitution weakened elasticity and increased water loss. VIBE improved viscosity and retention, but full replacement constrained L. helveticus acidification. Formulation choices therefore remain decisive.
11 October 2026
Tissue Engineering and Regenerative Medicine
A review of cultivated meat maturation methods examines how tissue structure and mechanics might move from laboratory work towards industrial production. It covers research published through 2026 on bioprinting, electrospinning, plant scaffolds, freeze-drying, ice templating, surface moulding, edible microcarriers and cell sheets. The reviewed literature finds that combining methods can improve fibre orientation, nutrient transport, extracellular matrix formation, metabolism and mechanical traits. Responsive scaffolds and adaptable culture systems may also enable tunable tissue behaviour, though industrial sustainability remains a prospect rather than an established result.
11 October 2026
Microbial Metabolic Engineering and Bioproduction
A review assesses how biotechnology moves into food production, because laboratory results alone do not ensure viable manufacturing. It synthesises research on precision fermentation, engineered microbes, enzymes, waste-stream use, scale-up, safety, regulation and public acceptance. Findings show that biological output must be considered alongside feedstocks, product recovery, food function, consistency and cost. Fermentation can make proteins, flavours, pigments, vitamins, enzymes and microbial biomass, while variable waste inputs hinder standardisation. The authors call for early life-cycle and economic analysis from organism design to market.
11 October 2026