Microbial Biotechnology for Novel Foods Webinar Series

Plenary Talk: History and Future of Microbial Biotechnology for Novel Food

Dr. Jonathan McIntyre

Microbial biotechnology has been used to produce food and foods ingredients for over two decades. However, new products such as plant-based meats, animal-free milk and eggs, and novel probiotics have raised the public profile on the role the microbial biotechnology plays in the development of novel foods. This dynamic plenary talk addressed the history and future of microbial biotechnology for novel food and provided the framework for the following three discussion-based webinars of the series.

Topics covered in this webinar included:

1. a history of the practice of fermentation in food production,
2. the advent of biotechnology and its benefits,
3. microbial biotechnology for the food industry, and
4. technological advancements for new food applications.

Discussion 1: The Science of Microbial Products of Biotechnology

Dr. Vince Sewalt

Food enzymes produced with genetically engineered microbes are commonly used in food production. Dr. Vincent Sewalt provided a compelling presentation on the basic science of improving microbes for contained use fermentation to produce food ingredients and enzymes, and the safety assessment considerations for these food substances produced with microbial biotechnology. Techniques used to modify microbes and the use and safety of genetically engineered microbes in food manufacturing were presented, along with the future outlook of this evolving technology, implications for safety, and additional benefits that this technology could provide. Prior to attending the webinar, participants were asked to read a short discussion paper, which provided insights into the science of microbial biotechnology and areas of potential discussion. A large component of the webinar was a facilitated discussion around the use of microbial biotechnology in the development of novel food and food ingredients.

Discussion 2: Industry and Consumers of Products Derived from Microbial Biotechnology

Dr. Elke Duwenig

Microbial biotechnology is accelerating the transition towards a sustainable food system that addresses the need for increased food and nutritional security while also reducing the environmental impact. Despite their importance, ingredients derived from microbial biotechnology are seen as a “hidden” part of the food industry, to preferably be avoided. Dr. Duwenig discussed how consumer desires for food and voluntary food labels impact decision-making in the food industry, followed by how transparency, public education, and applying principles of fair and science-based communication and marketing across the entire industry and value chain can help avoid future misunderstandings on the use of microbial biotechnology in food. Prior to attending the webinar, participants were asked to read a short discussion paper, which provided insights into the science of microbial biotechnology and areas of potential discussion. A large component of the webinar was a facilitated discussion around public perception of food, food labels, and how public education and fair and transparent communication surrounding microbial biotechnology for novel foods is needed.

Discussion 3: Trade of Food Products Derived from Microbial Biotechnology

Dr. Paul Hanlon

Novel foods derived from microbial biotechnology are becoming more common in the food supply, requiring regulatory agencies to develop processes for the scientific evaluation of these food substances and developing/modifying regulatory frameworks that control the labelling of foods produced using these technologies. Dr. Hanlon introduced how the lack of alignment on the processes and frameworks already developed and in the process of being developed to manage GEM-produced food substances has the potential to create non-tariff trade barriers, impose additional regulatory challenges, and lead to supply chain challenges. Prior to attending the webinar, participants were asked to read a short discussion paper, which provided insights into the science of microbial biotechnology and areas of potential discussion. A large component of the webinar was a facilitated discussion on how development of harmonized solutions is critical to ensuring that the control of microbial biotechnology-derived food substances remains aligned with the goals of food control mechanisms, including ensuring safety, communicating clearly to consumers, and developing a sound foundation for trade.