Research Information System
International Food Innovation and Sustainability Congress, İstanbul, Turkey, 16 - 18 May 2024, pp.230
According to Food and Agricultural Organization, it is estimated that the world population will be approximately
10 million in 2050 and it has been stated that food production must increase by 50% to meet the demand of the
increasing population. Traditionally, meat, eggs, and dairy products originating from animals have been used to
meet the majority of human dietary protein needs. However; It is clear that animal proteins with a high carbon
footprint will not meet future protein demand. This situation has directed the industry to new protein sources. For
this reason, sustainable protein sources that can be an alternative to animal protein sources have gained
importance. Microorganisms have gained importance as a new food source due to their low carbon footprint, not
being dependent on soil, water and seasonal changes, and their nutritional content. Single cell proteins (SCP) are
a bulk of dried cells called microbial protein or biomass, known for their high protein content. In addition to its
protein content, SCP contain carbohydrates, minerals, vitamins, nucleic acids and various essential amino acids.
SCP are produced by yeast, fungi, bacteria and algae. In this review, current developments about SCP, its
production methods, and its use in foods are discussed.