Microorganisms, enzymes and sustainable solutions are revolutionizing food production and addressing global challenges
Imagine the smallest organisms on our planet - bacteria, yeast and microscopic fungi - working for the benefit of our nutrition. This is exactly what is happening in the modern food industry, where biotechnology is making a quiet revolution.
They enable the creation of healthier and safer products, solve global food shortage problems and reduce humanity's environmental footprint. This review, based on analysis of foreign publications in leading scientific journals such as Science and Nature, reveals the latest achievements in this dynamic field1 .
Projected Russian biotech market by 20285
Microbial protein synthesis vs animals3
Global biotech market growth to 20325
Modern food biotechnology represents an industry of food ingredients - auxiliary technological additives introduced into food products to improve their beneficial properties, quality and storage capacity3 . These processes are based on the use of biological agents - microorganisms and their enzymes - to obtain useful products and carry out targeted transformations3 .
Selection and optimization of microbial strains for specific functions
Extraction and purification of biological catalysts
Integration into production processes for improved outcomes
Enzymes, acting as biological catalysts, radically change the functional properties of raw materials at various stages of processing, opening up wide opportunities for creating fundamentally new types of food products3 .
One of the most pressing global problems is protein deficiency. Biotechnology offers an innovative solution: using microorganisms for its production3 .
"400 kg of bacteria produce 40,000 tons of protein per day, while a cow of the same mass produces only 400 grams."3
The rate of protein synthesis in microorganisms is phenomenal - they are approximately 10,000-100,000 times faster than animals3 . This approach is not only more efficient but also more economical, less labor-intensive and independent of climatic conditions3 .
Russian and global biotechnology markets show active growth. By 2028, the volume of the Russian biotechnology market could exceed 4.2 million tons, which in monetary terms will be more than 700 billion rubles5 . Globally, by 2032, the biotechnology market is expected to grow to 13.03 billion USD with an average annual growth rate of 29%5 .
With the increased use of polymer packaging, risks associated with the migration of chemical substances into food products also increase. A group of Russian scientists from the All-Russian Research Institute of Canning Technology conducted a study aimed at assessing the toxic potential of heat-resistant food films from different manufacturers.
Researchers simulated the cooking process using "sous-vide" technology (at 90°C for 2 hours), where food films directly contact the product. Bottled water was used as a model medium, and for biotesting - onion roots (Allium cepa).
Indicator of general toxic effect
Percentage of dividing cells in meristem
Indicator of genotoxic effect
| Parameter | Control | Sample 1 | Sample 2 | Sample 3 |
|---|---|---|---|---|
| Root Mass Growth | Normal | Slight decrease | Slight decrease | Slight decrease |
| Mitotic Index | Normal | Significant decrease | Significant decrease | Significant decrease |
| Chromosomal Aberrations | Normal | 1.3x increase | No change | 1.2x increase |
Modern biotechnological research in the food industry relies on a wide arsenal of reagents and methodologies.
Classical phytotest for assessing general toxicity, cyto- and genotoxicity of materials contacting food.
Catalyze key processes in food production: starch hydrolysis, juice clarification, improved baking properties3 .
Used in meat and dairy industries for fermentation, flavor formation and product safety3 .
Molecular genetic method for identifying species composition and detecting adulteration.
Provide not only protection but also technology for bringing raw materials to finished product.
Biotechnology in the food industry is not an abstract future, but real, working solutions that are already changing our diet today. From the production of alternative proteins to ensuring packaging safety - these innovations can solve some of humanity's most pressing problems: food shortages, environmental challenges and the need for personalized nutrition.
As shown by the review of foreign publications and Russian research, the development vector for the next decade is obvious: healthy nutrition, eco-friendly packaging, digitalization and technological sovereignty will form the basis of a new global food model2 . And it is biotechnology that will become the key tool for achieving these goals.