Food Biotech

Food Biotechnology uses a variety of cells (i.e. plant cells, animal cells, microbial cells, yeast cells) to create, modify, or enhance food products. It differs from traditional food processing by working at the molecular and cellular level, directly altering biological systems to achieve desired traits. Some prominent examples of food biotechnologies are:

Food Additives:

• Xanthan gum – A microbial polysaccharide produced by Xanthomonas campestris, used as a thickener and stabilizer in sauces, dressings, mayo, and gluten-free baking.

• Guar gum – Extracted from guar beans, often used to improve texture and viscosity in dairy and bakery products.

• Carrageenan – Derived from red seaweed, functions as a gelling and stabilizing agent in dairy and plant-based milks.

• Cellulose gum (CMC) – Modified cellulose used as a thickener and stabilizer in beverages and baked goods.

• Maltodextrin – A starch-derived additive used as a filler, thickener, and stabilizer in processed foods.

• Soy lecithin – An emulsifier derived from soybeans, widely used in chocolate, margarine, and baked goods.

Cultivated meat (protein expanded in bioreactors):

• Eat Just / GOOD Meat (USA) – Known for its plant-based JUST Egg, but also a leader in cultivated chicken, which has received regulatory approval in Singapore and the US.

• Aleph Farms (Israel) – Specializes in cultivated beef, including thin-cut steaks and more complex whole-muscle products.

• SuperMeat (Israel) – Focuses on cultivated chicken, with a pilot restaurant concept showcasing lab-grown poultry dishes.

• Believer Meats (USA, formerly Future Meat Technologies) – Developing scalable production systems for cultivated chicken and other meats.

• Mosa Meat (Netherlands) – Famous for producing the world’s first lab-grown hamburger in 2013, continues to advance cultivated beef.

• Meatable (Netherlands) – Uses opti-ox technology to produce cultivated pork and beef efficiently.

• BlueNalu (USA) – Specializes in cultivated seafood, particularly fish fillets like mahi-mahi and tuna.

• Shiok Meats (Singapore) – Focuses on cultivated crustaceans such as shrimp, crab, and lobster.

• CellX (China) – Emerging player working on cultivated pork for the Chinese market.

• Beyond Meat (USA): Is a producer of plant-based meat alternatives.

Protein-based dairy products (protein expanded in bioreactors):

• Prominent examples are milk, yogurt, ice cream and eggs (i.e. JUST Egg. Click HERE for video)

Beer brewing:

In the beer-brewing industry, yeast cells are necessary to produce ethanol from the fermentation of malted barley, cereal grains, and hops.

Enzyme technology:

• Amylases – Break down starch into sugars; used in baking (bread softness), brewing, and sweetener production.

• Proteases (including papain, bromelain, trypsin) – Hydrolyze proteins; applied in cheese-making, tenderizing meat, and producing protein hydrolysates.

• Lipases – Catalyze fat breakdown; used in dairy (cheese flavor development), bakery products, and modifying fats/oils.

• Lactase – Breaks down lactose into glucose and galactose; essential for lactose-free dairy products.

• Pectinases – Degrade pectin in fruits; improve juice extraction, clarity, and wine production.

• Cellulases – Hydrolyze cellulose; used in juice clarification, extraction of plant-based compounds, and improving dietary fiber properties.

• Glucose oxidase – Converts glucose to gluconic acid; applied in baking to strengthen dough and extend shelf life.

• Invertase – Splits sucrose into glucose and fructose; used in confectionery for soft-centered candies.

• Transglutaminase – Cross-links proteins; improves texture in meat products, dairy, and plant-based protein foods.

Probiotics:

• Probiotics are live microorganisms—usually bacteria or yeasts—that, when consumed in adequate amounts, provide health benefits by supporting gut function, digestion, and immunity. They are often called “friendly” or “good” microbes because they help balance the body’s natural microbiome.