The bio-engines transforming our food system

IGD’s Technical Leaders Lecture series features the inspiring voices at the forefront of innovation, showcasing the emerging technologies set to shape the future of the food system. The series brings together technical colleagues from across the supply chain, creating opportunities to build new industry connections and deepen understanding of sector‑leading innovations.

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Our first lecture in the series featured a transformative vision for the future of the UK food supply chain, presented by Professor Roberto Parra-Saldivar, Chair in Environmental Mycoremediation at Cranfield University. The lecture, titled "Microbial Biotechnology: The Engine for a Safe and Circular Food Bio-Economy," outlined a strategic shift from linear, “take–make–dispose” models to more a circular bio‑economy in response to the global crisis driven by rising emissions, waste pressures and agricultural impacts.

This article highlights two emerging biological "engines" for the sector, as well as the role of AI in strengthening food safety and security.

Bio-engine 1: The power of fungal systems in food safety and security

 As the climate continues to change, the food system faces growing threats to both safety and security, driven by the spread of new pests and diseases, increasing pressure on water supplies, and declining crop viability. Against this backdrop, emerging technologies in fungal systems offer new opportunities to protect the sector.

Biological detoxification

Mycotoxins are a major global food safety threat, contaminating grains, nuts, spices, dairy, and animal feed throughout the supply chain, posing significant risks to human and animal health. Recent studies suggest that roughly 25% of crops exceed EU regulatory limits for micro toxins, with contamination occurring above detectable limits in up to 80% of crops.

Emerging research shows that fungal systems can naturally break down or transform toxins into less harmful compounds. Mineralizing complex synthetic polymers and recalcitrant pollutants to achieve degradation rates of 80–87% in under 48 hours. This form of biological detoxification is increasingly viewed as a safer, more sustainable alternative to chemical or physical removal methods, helping producers meet strict EU and UK food safety standards.

Crop protection

Fungal species such as Trichoderma spp. serve as “field-to‑fork” protectors, acting as natural fungicides to control postharvest pathogens. They produce antifungal and antibacterial compounds that slow spoilage and reduce the growth of foodborne pathogens. Pre-harvest, Trichoderma can also boost plant immune responses (a process called induced systemic resistance). Reducing damage to the growing plant, meaning fewer entry points for pathogens later in storage.

Waste-to-value

Edible mushrooms turn agricultural residues into high-protein food sources, while Spent Mushroom Substrate (SMS) can be converted into biochar to improve soil fertility for future cycles.

Bio-engine 2: How ‘Blue Foods’ can strengthen food security

With a projected global population of 9.8 billion by 2050, emerging technologies within aquatic "Blue Foods" (all foods that come from water, including, seaweed and algae) could be the next frontier for food security. This is attributed to their high production speed, low‑carbon output, nutrient‑density, and resource efficiency compared to many land‑based foods.  

One emerging technology is microalgal biorefineries that are integrated systems growing and processing fast‑growing algae into food, feed, energy, and valuable chemicals using a circular, low‑waste process, reducing reliance on resource intensive agriculture.

Efficient protein source

Microalgae offer protein yields that exceed traditional livestock by orders of magnitude, with some species containing 40% to 70% protein by dry weight. The exceptional growth also offers a readily available protein alternative for human or animal consumption, growing roughly 10 to 30 times faster than land plants, often completing a full growth cycle in 1 to10 days.

Nutraceuticals

Microalgae and seaweeds are becoming increasingly important in the nutraceutical sector thanks to their exceptionally rich bioactive compounds and well‑documented health benefits. Species such as Dunaliella salina offer a sustainable, vegetarian alternative to fish oil and are valued for their high levels of antioxidants and long‑chain omega‑3 fatty acids.

Decarbonization

Algae also offers a role in sustainability, with photosynthetic efficiencies up to ten times higher than those of terrestrial plants, making them highly effective for CO₂ capture in industrial settings.

The role of AI

Machine Learning and Multi-omics (integrating data from multiple biological layers) are critical factors in how these emerging technologies develop for the food system. AI is already playing a key role in predicting the nutritional profiles of microalgae and conducting high-throughput screening of strains. Potentially reducing discovery timelines for alternative food sources by years and reshaping the future landscape of food security.

Food for thought

Emerging environmental technologies may enable a strategic shift away from linear, synthetic industrial models toward regenerative biological ones, strengthening the resilience of the food system for future generations.

The real challenge for the sector will be embedding these technologies into policy frameworks and industrial practice. Achieving this will require shared ambition, clear communication and an appetite for collaboration across academia, industry, and government. Only through coordinated action can we unlock the full potential of these innovations and deliver meaningful system‑level change.