The Science of Alt Protein: Enhancing alternative protein through microbial diversity

Event description

The rising global population and increasing affluence have driven a higher demand for dietary protein, posing a challenge in meeting future nutritional needs. Sustainable protein sources like filamentous fungi present a promising solution. Microbes have long been utilized in food production for their nutritional benefits. However, the limited microbial diversity in alt protein production hampers the ability to replicate the taste, texture, and nutritional value of animal meats, impacting consumer satisfaction. Expanding this diversity could fuel innovation in the industry.

ATCC, a leading supplier of biological materials, offers a vast collection of microbial strains with potential applications in alternative protein research and commercial licensing, supporting the development of alternative proteins. Join us on December 19th to learn how diversifying microbes can fuel alternative protein innovation.