Proud to share our recent publication from a collaboration between CMET and the Food Process Engineering at Wageningen University & Research, with a title “Microbial cultivation conditions impact the quality and techno-functional properties of microbial biomass for meat analogue applications”

In this study, we investigate how microbial cultivation conditions shape the composition, techno-functionality and ultimately the downstream conversion of microbial biomass from the bacterium Paracoccus zeaxanthinifaciens combined with wheat gluten (1:1 w/w) to hybrid meat analogues.

Key finding: how you grow microbial biomass matters as it determines not only its nutritional quality, but also its techno-functionality in food applications.

You can access the full paper here: https://doi.org/10.1016/j.foodhyd.2026.112877