Microbial foods represent a groundbreaking and sustainable approach to global food production. In this emerging field, microorganisms are grown in large bioreactors to produce entirely new food products.

While humanity has used traditional fermentation for thousands of years to make cheese, bread, and wine, the Mic2Food Action focuses on a highly promising technique called biomass fermentation. Instead of just using microbes as catalysts, this process cultures the microorganisms themselves to form a highly nutritious biomass. This biomass is then processed and formulated into appealing and healthy food products.

A pioneering example in this space is Quorn. This meat alternative was launched in the 1980s, relies on the biomass of the filamentous fungus *Fusarium venenatum*, and currently holds about 30 percent of the alternative meat market in the United Kingdom.