Here’s a shocker: By 2050, the world’s population is expected to reach 9.1 billion, which means food producers globally must increase their production by 70% to meet demand. Oof.

Rising global temperatures are expected to reduce agricultural yield from major crops, which prompts expansion to keep up with demands. This expansion is expected to further contribute to climate change, putting us in a bit of a vicious cycle. The majority of land area currently dedicated to food production is used for feeding animals – either as pasture or for the cultivation of feed crops. Hence, a dietary transition towards predominantly plant-based foods could significantly alleviate pressure on the environment.

The prominent challenge, of course, is to overcome food shortages across the world and provide sustainable solutions for our future selves. According to the USDA, carbohydrates and fats are plentiful, but protein is the real problem. Proteins supply amino acids that cannot be replaced by other substances, and a deficiency in these acids can result in various diseases. The meat alternative industry has exploded in the past few years and is currently worth $14 billion, but consumers report that current manufacturers lack ingredient transparency due to the proprietary nature of their industrial processes and the newness of the industry.

Single-Cell Proteins

That’s where single-cell proteins (SCPs) come in. They’re edible, unicellular microorganisms created by culturing algae, yeasts, fungi or bacteria - and they’re catching the eye of biologists and nutritionists across the globe. They’re already being used as meat substitutes and protein-rich supplements, but they come in many different forms.

Types of Single-Cell Proteins

• Yeast - Classified as part of the fungus kingdom, over 1500 strains of yeast are currently known to man. Some strains work positively, helping us make bread and beer across the world. Some of them work not so positively, causing infections in humans.

• Mycoprotein - Also classified as a fungal protein, you probably know this its other name - Quorn. One of the largest veggie-meat brands in the world. Up until 2010, the production process used to create mycoprotein was patented - but now, anyone can recreate it.

• Koji (aspergillus oryzae) - An ancient mold, which was domesticated for food in Asia over 9000 years ago. Koji is traditionally used to create soy sauce from soy beans, or sake from rice… but some crazy stuff happens when spores are applied to real meat. Its powerful enzymes rapidly tenderize steaks, meaning you can essentially get a 45 day aged steak in just 48 hours.

Nutrition

Overall, animal products provide about 36% of the calorie content of our food supply, while contributing to over half of the niacin, riboflavin and vitamin B6 content. Vitamin B6 plays a key role in cognitive development and protein metabolisation, meaning a deficiency proves especially problematic. Fortunately for us, organisms like yeast are already used for complete nutrition. We sprinkle nutritional yeast into various reciples, and it’s already been shown to add extra protein, provide plentiful minerals, oxidants and boost immunity. Vegans use it to add an umami, savory, flavor in some recipes, but to add a cheesey flavor in others.

How does it hold up against, say, beef? Check out that protein content.

Check out this post if you want to read more.

How are they produced on a large scale?

As a society, we’re on the search for new and alternative protein sources, or ways to facilitate the production of protein-rich foods under difficult economic, environmental and climatic conditions. Single-cell organisms are a promising solution, due to higher rates of protein synthesis and greater protein content when compared to plants and animals.

Single-cell proteins are not demanding, they only require a set of localised environmental controls such as temperature and oxygen. Industrial production of SCPs can be carried out in large bioreactors in any part of the world, regardless of climatic or environmental constraints, which cannot be said for animal products.

Impossible Foods already use a special strain of yeast to generate heme; which gives their Impossible Burgers that distinct meaty taste.

This isn’t a new concept, though. Single-celled organisms have been a part of human nutrition for several thousand years, notably baker’s yeast (saccharomyces cerevisiae). Its genetics are easily modified and easily studied in the lab, and it has been used for baking and brewing since ancient times. It produces no harmful toxins, provides complete proteins, and we can make it taste pretty darn good.

Can we produce them sustainably?

Although the idea of single-cell proteins is to promote long-term sustainability, the carbon output upon manufacture of the appliance must not negate the positive effects of consuming vegan meat. While the localised environmental controls (i.e temperature, oxygen flow, pH) must be controlled with an electronic system, recently there has been increased usage of organic waste materials to provide food (feedstock) for the cells to grow. Usually, a carefully formulated liquid is used containing processed sugars - placing strain on production.

Certain strains of yeast can also derive energy from highly renewable sources, such as inulin - a group of naturally occurring polysaccharides produced by many types of plants, extracted industrially from chicory.

Similar to the manufacturing conundrum of plant-based meat, there is an ongoing debate around Tesla electric cars and the carbon footprint of their manufacture and disposal. Fortunately, the Union of Concerned Scientists reported that by using renewable energy in manufacture, and using DFR (Design for Recyclability) in their lithium-ion batteries, a reduction of 53% in carbon output was recorded compared to combustion engine cars (Union of Concerned Scientists, 2015).

An in-depth lifecycle analysis must be undertaken to deduce the net carbon output of single-cell protein production.

Next Steps

Now that single-cell proteins have been industrialized, how can we bring this power to the consumer?

That’s where 10X Meat comes in. We’re making it easy to grow single-cell proteins in the home environment, in the form of a brand-new kitchen appliance. We’re currently under development, but we would love for you to join the 10X Movement by signing up to our mailing list. We’ll be sending out a first-look at our technology very soon – and we want to bring you along for the ride.

Pioneer the low-carbon lifestyle.

Cheers,

Ryan @ 10X Meat

Sources

Pratima Bajpai, Nutritional Benefits of Single-Cell Proteins [https://link.springer.com/chapter/10.1007/978-981-10-5873-8_8]

The Government Knows a Plant-Based Diet is Best [https://www.fastcompany.com/40548555/the-government-knows-a-plant-based-diet-is-best-it-should-make-it-official]

Heme and the Science Behind Impossible

[https://impossiblefoods.com/heme/]

Single-Cell Proteins, state-of-the-art, industrial landscape and patents

[https://www.frontiersin.org/articles/10.3389/fmicb.2017.02009/full]

How to cover the future protein demand?

[http://news.bio-based.eu/how-to-cover-the-future-protein-demand-insects-solar-proteins-and-artificial-meat-will-be-crucial/]

Microbial Protein: An Essential Component for Food Security

[https://www.researchgate.net/publication/330662640_Microbial_Protein_An_Essential_Component_for_Future_Food_Security]