Fermentation-derived fats and oils: from Engineering Strategies to Emerging Technology
single cell oil and fat production
Keywords:
SCO, Fermented fats, Microbial oils, Precision fermentation, Sustainable lipids, Waste-to-oil bioconversionAbstract
Developing novel fat and oil ingredients through fermentation is an emerging field with great potential to address sustainability, health, and functionality challenges in the food industry. This review highlights new strategies such as precision fermentation for specialty fats, waste-to-oil bioconversion, hybrid blends with plant-based fats, and scalable bioreactor designs. Despite promising applications in food sectors, there are still challenges like high production costs, and scalability barriers. Advances in feedstock diversification, co-product valorization, and innovative fermentation systems are key to overcoming these hurdles. A few companies demonstrate progress, while economic and technological innovations are expected to enable mainstream adoption in the coming decade.
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