https://en.bioecon.ru/docs/agri-food/food-alt-protein/Recent content in Food & alt-protein on BioeconHugoen-UShttps://en.bioecon.ru/docs/agri-food/food-alt-protein/alternative-proteins/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/alternative-proteins/Meat is not a protein — it is a protein arranged a particular way, holding water, carrying fat-derived flavour. Each of those is a separate problem.https://en.bioecon.ru/docs/agri-food/food-alt-protein/precision-fermentation/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/precision-fermentation/Not brewing a microbe for its biomass, but instructing it to make one specific molecule and give it back — where the difficulty is folding, secretion and recovery.https://en.bioecon.ru/docs/agri-food/food-alt-protein/traditional-fermentation/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/traditional-fermentation/Salt, exclusion of air and time select for the organisms you want — a microbial ecology managed without ever isolating a strain.https://en.bioecon.ru/docs/agri-food/food-alt-protein/food-microorganisms-starters/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/food-microorganisms-starters/A defined culture removes the guesswork from fermentation — and creates a single point of failure that bacteriophage exploits.https://en.bioecon.ru/docs/agri-food/food-alt-protein/fermented-food-ingredients-b2b/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/fermented-food-ingredients-b2b/Umami is not one taste stimulus but two acting multiplicatively — which is what most fermented savoury ingredients are exploiting.https://en.bioecon.ru/docs/agri-food/food-alt-protein/brewing-distillation-as-fermentation-platform/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/brewing-distillation-as-fermentation-platform/A brewery has tanks, utilities and people who understand fermentation. What it does not have is sterility, containment or a purification train.https://en.bioecon.ru/docs/agri-food/food-alt-protein/cultivated-meat/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/cultivated-meat/Why animal cells will grow in a tank but will not, on their own, become a steak.https://en.bioecon.ru/docs/agri-food/food-alt-protein/cellular-fats-cultured-lipids/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/cellular-fats-cultured-lipids/Fat carries most of what makes a meat taste of its species — and unlike muscle, it does not need to be structured.https://en.bioecon.ru/docs/agri-food/food-alt-protein/cultured-seafood/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/cultured-seafood/Fish cells are in several ways easier to culture than mammalian ones — and the nutrient that makes seafood worth eating does not come from the fish.https://en.bioecon.ru/docs/agri-food/food-alt-protein/cultured-meat-for-pets/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/cultured-meat-for-pets/The biology is the same; the nutritional target and the tolerable purity are not.https://en.bioecon.ru/docs/agri-food/food-alt-protein/mycoprotein-mushroom-sector/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/mycoprotein-mushroom-sector/A filamentous fungus grows as aligned fibres, so the texture comes free — and the RNA that comes with it sets a hard ceiling on how much you can eat.https://en.bioecon.ru/docs/agri-food/food-alt-protein/insect-farming-industrial/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/insect-farming-industrial/The efficiency advantage is real, and it belongs to the substrate — not to the insect.https://en.bioecon.ru/docs/agri-food/food-alt-protein/insect-protein-snacks/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/insect-protein-snacks/Good amino-acid quality wrapped in a polysaccharide humans cannot digest — and an allergen shared with shellfish.https://en.bioecon.ru/docs/agri-food/food-alt-protein/algal-protein-isolates-food/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/algal-protein-isolates-food/Two organisms, two different problems: one has a cell wall you must break, the other has a pigment you cannot heat.https://en.bioecon.ru/docs/agri-food/food-alt-protein/gas-fermentation-food-protein/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/gas-fermentation-food-protein/Protein from CO₂ and electricity — where the binding constraint is not biology but getting hydrogen into water without making an explosive mixture.https://en.bioecon.ru/docs/agri-food/food-alt-protein/molecular-farming-for-food/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/molecular-farming-for-food/A field needs no stainless steel and no sterile air. What it needs is a way to get one protein out of a tonne of leaf.https://en.bioecon.ru/docs/agri-food/food-alt-protein/meat-hybrids-plant-blend/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/meat-hybrids-plant-blend/Keeping some animal protein keeps the gel that holds the product together — which is the part plant protein struggles to replace.https://en.bioecon.ru/docs/agri-food/food-alt-protein/precision-fermentation-dairy-egg-proteins/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/precision-fermentation-dairy-egg-proteins/Whey arrived first because it is a simple folded protein. Casein is hard because a casein alone is not milk — the micelle is.https://en.bioecon.ru/docs/agri-food/food-alt-protein/precision-fermentation-fats-oils/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/precision-fermentation-fats-oils/Oleaginous microbes store fat when starved of nitrogen — but matching a fat means matching where the fatty acids sit on the glycerol, not just which ones are present.https://en.bioecon.ru/docs/agri-food/food-alt-protein/precision-fermented-infant-formula/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/precision-fermented-infant-formula/Lactoferrin works by taking iron away from bacteria — and by being heat-labile, which is exactly why it is hard to put in a tin.https://en.bioecon.ru/docs/agri-food/food-alt-protein/human-milk-oligosaccharides-hmos/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/human-milk-oligosaccharides-hmos/Sugars the infant cannot digest, present in quantity — because they were never meant for the infant.https://en.bioecon.ru/docs/agri-food/food-alt-protein/sweet-proteins-brazzein-thaumatin-monellin/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/sweet-proteins-brazzein-thaumatin-monellin/A protein a thousand times sweeter than sugar by weight — because it binds the receptor across a large surface instead of dropping into a pocket.https://en.bioecon.ru/docs/agri-food/food-alt-protein/rare-sugars-enzymatic-sweeteners/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/rare-sugars-enzymatic-sweeteners/A sugar the body absorbs but cannot metabolise — which is why it browns like sugar and yet supplies almost no energy.https://en.bioecon.ru/docs/agri-food/food-alt-protein/alternative-honey-biosynthetic-honey/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/alternative-honey-biosynthetic-honey/Honey preserves itself by three mechanisms at once — and one of them is an enzyme the bee adds, not the flower.https://en.bioecon.ru/docs/agri-food/food-alt-protein/alternative-thickeners-fermented-gums/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/alternative-thickeners-fermented-gums/Xanthan holds particles in suspension because it is a weak solid at rest — and pours because shear breaks the network, not the molecule.https://en.bioecon.ru/docs/agri-food/food-alt-protein/food-biopolymers-starches-polysaccharides/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/food-biopolymers-starches-polysaccharides/Bread goes stale because a polymer slowly recrystallises — not because it dries out.https://en.bioecon.ru/docs/agri-food/food-alt-protein/bioactive-food-colors-e-numbers/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/bioactive-food-colors-e-numbers/Natural pigments are metabolites that had a job in a living cell — stability in a bottle was never among their design constraints.https://en.bioecon.ru/docs/agri-food/food-alt-protein/cell-factories-flavors-fragrances/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/cell-factories-flavors-fragrances/The molecules worth making are volatile, oily and toxic to the cell making them — which is why the extraction phase is part of the reactor.https://en.bioecon.ru/docs/agri-food/food-alt-protein/enzymatic-texture-flavor-modification/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/enzymatic-texture-flavor-modification/An enzyme is a processing aid that makes one specific bond and then stops — which is why it can replace an additive without appearing on the label.https://en.bioecon.ru/docs/agri-food/food-alt-protein/enzymatic-therapy-celiac/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/enzymatic-therapy-celiac/Gluten resists digestion because it is full of proline, and humans have no enzyme that cuts after proline in the gut.https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-deactivation-anti-nutritional-factors/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-deactivation-anti-nutritional-factors/Seeds defend themselves chemically. Most plant-protein processing is the work of undoing those defences without destroying the protein.https://en.bioecon.ru/docs/agri-food/food-alt-protein/bioactive-peptides-for-nutrition/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/bioactive-peptides-for-nutrition/Sequences with real activity in a test tube — and a brush border full of peptidases between them and the bloodstream.https://en.bioecon.ru/docs/agri-food/food-alt-protein/amino-acids-feed-additives/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/amino-acids-feed-additives/Adding one purified amino acid lets you feed less protein overall — which is why the nitrogen in the manure falls.https://en.bioecon.ru/docs/agri-food/food-alt-protein/probiotics-postbiotics-animals/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/probiotics-postbiotics-animals/The hardest part of a feed probiotic is that it must still be alive after the pellet mill — which is why the field is dominated by spores.https://en.bioecon.ru/docs/agri-food/food-alt-protein/chelated-minerals/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/chelated-minerals/A metal ion that stays soluble reaches the absorptive surface — and the ligand has to hold it tightly enough to travel, loosely enough to let go.https://en.bioecon.ru/docs/agri-food/food-alt-protein/chelated-mineral-supplements-from-fermentation/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/chelated-mineral-supplements-from-fermentation/Feeding selenium to yeast does not chelate it — the yeast builds it into protein in place of sulfur, which is a different thing entirely.https://en.bioecon.ru/docs/agri-food/food-alt-protein/vitamins-d3-b-group-ascorbic-acid/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/vitamins-d3-b-group-ascorbic-acid/Three vitamins, three completely different reasons the industrial route looks the way it does.https://en.bioecon.ru/docs/agri-food/food-alt-protein/functional-foods-nutraceuticals/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/functional-foods-nutraceuticals/Most claimed bioactives fail at the same two places: the dose that worked in a dish, and the fraction that reaches the blood.https://en.bioecon.ru/docs/agri-food/food-alt-protein/freeze-dried-bio-functional-foods/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/freeze-dried-bio-functional-foods/Removing water as vapour from ice, without ever passing through liquid — which is why the structure and the heat-labile compounds survive.https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-superfood-products/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-superfood-products/The antioxidant framing that built this category was withdrawn by the people who created it — and what replaced it is a more interesting mechanism.https://en.bioecon.ru/docs/agri-food/food-alt-protein/functional-nootropic-mushroom-supplements/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/functional-nootropic-mushroom-supplements/β-glucans have a receptor, which is unusually solid ground — and a simple assay reveals whether the product contains mushroom or mostly grain.https://en.bioecon.ru/docs/agri-food/food-alt-protein/adaptogens-legal-entheogens/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/adaptogens-legal-entheogens/A pharmacological category with a written definition from 1947 — and the useful question is whether a given product meets it.https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-nutraceutical-drinks-functional-beverages/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-nutraceutical-drinks-functional-beverages/Water is the fastest delivery vehicle in food and the most hostile storage medium — a functional drink is a fight between those two facts.https://en.bioecon.ru/docs/agri-food/food-alt-protein/living-culture-beverages/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/living-culture-beverages/Kombucha is two organisms trading: yeast makes the alcohol, bacteria eat it. The residual alcohol is what the trade leaves behind.https://en.bioecon.ru/docs/agri-food/food-alt-protein/non-alcoholic-adult-beverages-dealcoholized-botanical/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/non-alcoholic-adult-beverages-dealcoholized-botanical/Removing ethanol removes a solvent, a sweetener, a body agent and a preservative — which is why the gap is never only the alcohol.https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-sports-nutrition-gels/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-sports-nutrition-gels/One intestinal transporter saturates near 60 grams an hour. Adding a sugar that uses a different one is how the ceiling was raised.https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-probiotic-confectionery/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-probiotic-confectionery/Chocolate is a surprisingly good home for a probiotic — because there is almost no water in it, and what water there is cannot move.https://en.bioecon.ru/docs/agri-food/food-alt-protein/functional-chewing-gum/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/functional-chewing-gum/The gum base is a hydrophobic solvent — so whether an active is released at all depends on how much it prefers water to rubber.https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-toddler-nutrition/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/bio-toddler-nutrition/The second year is where iron requirement per kilogram peaks and the food that most reliably supplied it stops being the main meal.https://en.bioecon.ru/docs/agri-food/food-alt-protein/cycle-syncing-food-products-for-women/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/cycle-syncing-food-products-for-women/The menstrual cycle does change metabolism measurably — and the best-established nutritional consequence is the one these products rarely address.https://en.bioecon.ru/docs/agri-food/food-alt-protein/koji-fermented-flavor-starters-consumer/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/koji-fermented-flavor-starters-consumer/The mould does not ferment anything. It secretes the enzymes that let something else ferment — which is why koji is a two-stage process.https://en.bioecon.ru/docs/agri-food/food-alt-protein/home-fermentation-starter-kits/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/home-fermentation-starter-kits/A kitchen has none of the controls a factory has — so a kit’s real job is to replace each missing hurdle with a physical object.https://en.bioecon.ru/docs/agri-food/food-alt-protein/home-mushroom-growing-kits/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/home-mushroom-growing-kits/The kit arrives already colonised because colonisation is the phase that fails — after that, fruiting is a matter of telling the fungus it has reached the surface.https://en.bioecon.ru/docs/agri-food/food-alt-protein/seaweed-consumer-products/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/seaweed-consumer-products/Seaweed concentrates whatever is in seawater — which is why it is rich in iodine and why that is both the nutritional case and the safety limit.https://en.bioecon.ru/docs/agri-food/food-alt-protein/3d-food-printing-kitchen-robotics/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/3d-food-printing-kitchen-robotics/The material has to flow like a liquid through the nozzle and behave like a solid a millisecond later — and then survive being cooked.https://en.bioecon.ru/docs/agri-food/food-alt-protein/deep-grain-processing/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/deep-grain-processing/Starch granules are trapped in a protein matrix, and sulfur dioxide is what lets go of them — the whole wet-milling industry turns on that one bond.https://en.bioecon.ru/docs/agri-food/food-alt-protein/oil-fat-industry-biotech/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/oil-fat-industry-biotech/Interesterification replaced partial hydrogenation because it changes where the fatty acids sit without touching the double bonds — and it was the double bonds that made trans fat.https://en.bioecon.ru/docs/agri-food/food-alt-protein/sugar-industry-biotech/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/sugar-industry-biotech/A bacterium turns sucrose into a polymer that will not crystallise — and the enzyme that fixes it is the sugar industry’s most specific biotechnology.https://en.bioecon.ru/docs/agri-food/food-alt-protein/coffee-industry-biotech/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/coffee-industry-biotech/The fermentation step in coffee removes a layer of pectin — whether it also creates flavour is a genuinely open question.https://en.bioecon.ru/docs/agri-food/food-alt-protein/tea-industry-biotech/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/tea-industry-biotech/Black tea is not fermented. It is oxidised by the leaf’s own enzymes — and the one tea people call aged is the only one microbes actually make.https://en.bioecon.ru/docs/agri-food/food-alt-protein/wine-terroir-microbiome/Mon, 01 Jan 0001 00:00:00 +0000https://en.bioecon.ru/docs/agri-food/food-alt-protein/wine-terroir-microbiome/A spontaneous ferment is a relay: several yeasts start it, and the one that finishes it is the one that tolerates what the others produced.