What is Microbial Protein

In the next 30–40 years, the food production system will face the challenge of increasing the production and availability of food products. Compared to the other foods, meat products are the least environmentally friendly. This chapter explores the opportunities of including microbial protein—the dried cells of microorganisms, such as algae, fungi, actinomycetes, and bacteria—in the food system to improve food security. Since ancient times, different microbes have been used as part of the diet all over the world. Recently, the term single cell protein gained popularity to describe the dibble single-cell microorganisms. The health benefits of such products are well-known, and the environmental impacts of their production are low. Emerging meat substitutes based on microbial proteins combined with the right technologies is one of the promising trends in food production that is analyzed in comparison with conventional proteins.