Category: Sustainable nutrition

With a protein content ranging from 50% to 80% of their dry weight, bacteria represent a highly efficient and nutrient-dense resource for food production. The question, "Are bacteria a source of protein?" is increasingly relevant as scientists explore how these microorganisms can address global food security challenges and provide sustainable nutrition.

A 2018 study published in *Scientific Reports* found that consuming 25 grams of cricket powder daily for two weeks increased beneficial gut bacteria and reduced systemic inflammation markers. Yet, many wonder, are crickets easy to digest for most people, and does preparation method affect their overall digestibility and gut impact?

Dried mealworms can contain over 50% protein by dry weight, making them a significantly more concentrated source of protein than live mealworms, which contain about 20%. This exceptional nutrient density is why they are gaining attention as a potent food source for both human and animal consumption.

Over 2 billion people worldwide consume insects as part of their diet, a practice known as entomophagy. When processed into a fine powder, this sustainable protein source is commonly known as Tenebrio molitor powder or simply mealworm flour. This nutrient-rich ingredient is gaining traction in Western diets as a versatile addition to baked goods, smoothies, and snacks.

With the global population predicted to reach 9.3 billion by 2050, the demand for sustainable protein is rising exponentially, putting pressure on traditional agriculture. This has led researchers to revisit the question: Can you get protein from bacteria, and is it a viable, nutritious solution for the future? As a rapidly growing and protein-rich resource, bacteria offer a compelling alternative for large-scale protein production.

Edible insects are a sustainable food source with high protein content, according to a 2021 report from the Food and Agriculture Organization (FAO). However, the safety of cockroach protein is a concern.

By 2050, the global population is projected to reach nearly 10 billion, driving immense demand for sustainable and high-quality protein sources. Fungi-based alternative protein, also known as mycoprotein, is emerging as a powerful solution to this growing challenge, offering a complete and environmentally-friendly nutritional profile.

Microalgae can contain up to 70% protein by dry weight, making whole algae protein an incredibly potent and nutrient-dense food source. This emerging ingredient, created from the complete dried biomass of microscopic photosynthetic organisms, offers a highly sustainable and efficient alternative to traditional protein sources.

Over five decades ago, scientists initiated a search for a new, sustainable protein source, which led to the discovery of a micro-fungus capable of producing a meat-like protein. This meat protein from a fungus is known as mycoprotein and is produced through a process of fermentation, offering a nutritious and environmentally-friendly alternative to traditional animal meat.

According to the Carbon Trust, producing Quorn mycoprotein has a carbon footprint 55 times lower than producing beef. This stark difference highlights the incredible efficiency advantage mycoprotein holds over beef, addressing a key question in modern sustainable nutrition.