The next revolution in food will be microbes

A recent study on microorganisms as a source of protein has been awarded as Top Feature Article of 2017 by the American Chemical Society. A recent study, published in Environmental Science & Technology on microorganisms as a source of protein has been awarded as Top Feature Article of 2017 by the American Chemical Society. The study has been published by The University of Queensland, Ghent University and the Potsdam institute of Climate Impact Research. Today's agricultural practice of growing crops for animal production and human food threatens the sustainability of the planet, both in terms of nitrogen pollution and in terms of energy requirements. Microorganisms as an alternative, effective source of protein can help to avoid these planetary nitrogen burdens. This means that nitrogen, produced e.g. from Haber Bosch processes, can be used directly to grow microorganisms in reactors . These microorganisms contain up to 75% protein (microbial protein) that can be harvested and used as feed or food after drying and processing .