In the wake of food insecurity and malnutrition all over, is the use of SCP (Single cell protein) gaining popularity or is it still unacceptable to use microorganisms as food? I know microbes like yeasts and mushrooms are used commonly as food and feed supplements, but what about bacteria, algae and other fungal organisms? These cells multiply fast, independently of climatic factors and accumulate huge amounts of proteins. What are the cons and pros of using SCP as food? Are there any practical examples of where and how they are used?
To be able to effectively use microorganism as SCP source of food would require that they are raised/produced in controlled environments such as laboratories where ingredients for their growth will need to provided. This can be a challenge to small scale production of food by individuals leaving food production to large commercial companies who can control pricing (profit driven) and thus may not solve the food insecurity for many consumers. I also imagine that for the SCPs to produce desirable food they be genetically modified for acceptable taste, flavor, color etc. We already know the debates on GMOs and their acceptability issues to some consumers especially in the western world where organic foods are now more preferred.
scp production need very controlled environment free form heavy metal and other contaminations, ph below 1 , unpleasant odor , very high value of purine, removal of mycotoxin , cyanotoxin etc issues make scp production very difficult and costly. Some multinational nutraceutical companies produces SCP good quality but very costly for from low economic person
Thank you both for the answers towards SCP as food which definitely requires answers especially in the wake of food insecurity all over. The disadvantages are many but so are the advantages...Can the advantages outweigh the disadvantages? and can people finally start to accept microbes as food?
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