Biotechnological Innovations in Food Technology: From Precision Fermentation to Sustainable Food Manufacturing
11 October 2026 · Microbial Metabolic Engineering and Bioproduction · Biochemical and biochemical processes · Advanced Scientific Research Methods
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.