{"id":684812,"date":"2025-08-13T09:05:16","date_gmt":"2025-08-13T06:05:16","guid":{"rendered":"https:\/\/buradabiliyorum.com\/en\/a-lisbon-lab-is-turning-dead-bacteria-into-dog-treats-next-up-human-snacks\/"},"modified":"2025-08-13T09:05:16","modified_gmt":"2025-08-13T06:05:16","slug":"a-lisbon-lab-is-turning-dead-bacteria-into-dog-treats-next-up-human-snacks","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/a-lisbon-lab-is-turning-dead-bacteria-into-dog-treats-next-up-human-snacks\/","title":{"rendered":"A Lisbon lab is turning dead bacteria into dog treats. Next up: Human snacks"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a4020c68df9f\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #dd3333;color:#dd3333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #dd3333;color:#dd3333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a4020c68df9f\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/buradabiliyorum.com\/en\/a-lisbon-lab-is-turning-dead-bacteria-into-dog-treats-next-up-human-snacks\/#Fermenting_the_future\" >Fermenting the future\u00a0<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/buradabiliyorum.com\/en\/a-lisbon-lab-is-turning-dead-bacteria-into-dog-treats-next-up-human-snacks\/#From_pets_to_people\" >From pets to people<\/a><\/li><\/ul><\/nav><\/div>\n<div id=\"article-main-content\">\n<p><span style=\"font-weight: 400;\">\u201cMicrobial protein,\u201d says Katelijne Bekers, waving a vial of beige-coloured powder in front of me like it\u2019s a magic potion. It doesn\u2019t look like your typical lunch fare, but this unassuming dust could play a crucial role in the future of food.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bekers is the co-founder of MicroHarvest, a Hamburg and Lisbon-based startup that turns agricultural waste streams into protein powder using microbes <\/span><span style=\"font-weight: 400;\">\u2014 tiny organisms that exist all around us<\/span><span style=\"font-weight: 400;\">. The vegan ingredient is already making its way into dog treats. If all goes to plan, human snacks like protein bars, shakes, and ice cream won\u2019t be far behind.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I visited the company\u2019s Lisbon pilot plant on a sweltering summer afternoon last month. It\u2019s tucked inside the Unicorn Factory, a sprawling industrial space on the city\u2019s eastern edge that used to churn out pasta and cookies for the Portuguese military. Now, instead of carbs for soldiers, it\u2019s housing bubbling vats of bacteria.<\/span><\/p>\n<figure class=\"post-image post-mediaBleed aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1414710 size-full js-lazy\" alt=\"unicron-factory\" width=\"1417\" height=\"945\" src=\"https:\/\/cdn0.tnwcdn.com\/wp-content\/blogs.dir\/1\/files\/2025\/07\/unicron-factory.jpeg\"\/><figcaption>Launched in 2022, the Unicorn Factory houses some of Portugal\u2019s most promising startups. Credit: Unicorn Factory<\/figcaption><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1414710 size-full\" src=\"https:\/\/cdn0.tnwcdn.com\/wp-content\/blogs.dir\/1\/files\/2025\/07\/unicron-factory.jpeg\" alt=\"unicron-factory\" width=\"1417\" height=\"945\" srcset=\"\"\/><\/figure>\n<p><span style=\"font-weight: 400;\">At the centre of the lab sits a large steel fermenter with a small porthole, through which you can see a thick brown soup gurgling away. Inside, billions of microbes are feasting on leftover sugars from the agri-industry, multiplying like microscopic gremlins. Once they\u2019ve done their job, they\u2019re killed and dried into protein-rich powder.<\/span><\/p>\n<div class=\"inarticle-wrapper latest channel-cta hs-embed-tnw\">\n<div id=\"hs-embed-tnw\" class=\"channel-cta-wrapper\">\n<div class=\"channel-cta-img\"><img decoding=\"async\" class=\"js-lazy\" src=\"https:\/\/s3.eu-west-1.amazonaws.com\/tnw.events\/hardfork-2018\/uploads\/visuals\/tnw-newsletter.png\"\/><\/div>\n<p><img decoding=\"async\" src=\"https:\/\/s3.eu-west-1.amazonaws.com\/tnw.events\/hardfork-2018\/uploads\/visuals\/tnw-newsletter.png\"\/><\/p>\n<div class=\"channel-cta-input\">\n<p class=\"channel-cta-title\">The \ud83d\udc9c of EU tech<\/p>\n<p class=\"channel-cta-tagline\">The latest rumblings from the EU tech scene, a story from our wise ol&#8217; founder Boris, and some questionable AI art. It&#8217;s free, every week, in your inbox. Sign up now!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<p><span style=\"font-weight: 400;\">\u201cWe prefer to say they\u2019re \u2018inactivated\u2019,\u201d Bekers, who is originally from the Netherlands, tells TNW with a chuckle. \u201cIt sounds nicer.\u201d\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The final product looks like light brown flour and smells faintly like Marmite. It packs a serious nutritional punch \u2014 around 60% raw protein, plus a mix of fibre, amino acids, and other nutrients.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">MicroHarvest\u2019s powder joins a crowded buffet of alt-protein options \u2014 think lab-grown chicken, algae nuggets, pea patties, and mycoprotein steaks. But Bekers is convinced that microbes earn their spot on the plate.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cWhat we\u2019re producing is much more efficient than plant or animal-based proteins,\u201d she says. \u201cYou don\u2019t need acres of land or gallons of water. Our microbes grow in days, not months or years, and they convert feed into protein with incredible efficiency.\u201d<\/span><\/p>\n<figure class=\"post-image post-mediaBleed aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1414711 js-lazy\" alt=\"\" width=\"1640\" height=\"2460\" src=\"https:\/\/cdn0.tnwcdn.com\/wp-content\/blogs.dir\/1\/files\/2025\/07\/MicroHarvest-Bioreactor.jpg\"\/><figcaption>A portal into the future of ferming? Credit: MicroHarvest<\/figcaption><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1414711\" src=\"https:\/\/cdn0.tnwcdn.com\/wp-content\/blogs.dir\/1\/files\/2025\/07\/MicroHarvest-Bioreactor.jpg\" alt=\"\" width=\"1640\" height=\"2460\" srcset=\"\"\/><\/figure>\n<p><span style=\"font-weight: 400;\">MicroHarvest\u2019s fermentation process takes less than 24 hours \u2014 lightning fast compared to growing soy or raising cows. It is estimated to slash land use by 99% and cuts CO2 emissions by over 70% compared to beef.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">A 2022<\/span> <a rel=\"nofollow\" target=\"_blank\" href=\"https:\/\/www.nature.com\/articles\/s41586-022-04629-w\" target=\"_blank\" rel=\"nofollow noopener\"><span style=\"font-weight: 400;\">study in Nature<\/span><\/a> <span style=\"font-weight: 400;\">found that replacing just 20% of global beef consumption with microbial proteins could cut annual <\/span><span style=\"font-weight: 400;\">deforestation in half by 2050.<\/span><span style=\"font-weight: 400;\"> Plus, bioreactors like MicroHarvest\u2019s could be deployed pretty much anywhere there\u2019s a significant agricultural industry.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Of course, the idea of eating dried bacteria might raise a few eyebrows \u2014 or stomachs. But Bekers is quick to draw comparisons to foods we already know and love.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cThese are similar to the microbes you find in things like yoghurt, kimchi, or sauerkraut,\u201d she says. \u201cFood is a cultural phenomenon, and we get that. We\u2019re not trying to replace your steak or convert everyone to veganism. We\u2019re just adding another protein to the menu.\u201d<\/span><\/p>\n<p>\u00a0<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Fermenting_the_future\"><\/span><b>Fermenting the future\u00a0<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure class=\"post-image post-mediaBleed aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1414713 size-full js-lazy\" alt=\"\" width=\"1640\" height=\"1704\" src=\"https:\/\/cdn0.tnwcdn.com\/wp-content\/blogs.dir\/1\/files\/2025\/07\/MicroHarvest_84_Final-mirrored-1-1.jpg\"\/><figcaption>MicroHarvest\u2019s protein powder can be added into all sorts of foods. It also makes for an effective thickening agent. Credit: <span style=\"font-weight: 400;\">MicroHarvest<\/span><\/figcaption><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1414713 size-full\" src=\"https:\/\/cdn0.tnwcdn.com\/wp-content\/blogs.dir\/1\/files\/2025\/07\/MicroHarvest_84_Final-mirrored-1-1.jpg\" alt=\"\" width=\"1640\" height=\"1704\" srcset=\"\"\/><\/figure>\n<p><span style=\"font-weight: 400;\">MicroHarvest is one of Europe\u2019s best-known microbial protein producers, but the scene is bubbling with competition. Startups across the continent and beyond are experimenting with different microbes and feedstocks \u2014 from Germany\u2019s Formo making alt dairy to the UK\u2019s Enough turning fungi into meat.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Meanwhile, corporate giants like Nestl\u00e9 and Unilever are testing the waters through partnerships and pilot launches.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Globally, almost $1bn (<\/span><span style=\"font-weight: 400;\">\u20ac874mn)<\/span><span style=\"font-weight: 400;\"> flowed into fermentation-based alt-protein startups last year, according to Dealroom data. Europe attracted nearly half of that, with 2024 marking the sector\u2019s highest funding year ever on the continent.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Alongside that, the EU unveiled a new \u20ac350mn funding strategy in July to accelerate the scale-up of fermentation tech, as the continent seeks to tackle its deep-rooted <\/span><a rel=\"nofollow\" target=\"_blank\" href=\"https:\/\/www.statista.com\/forecasts\/679528\/per-capita-meat-consumption-european-union-eu\" target=\"_blank\" rel=\"nofollow noopener\"><span style=\"font-weight: 400;\">addiction to meat<\/span><\/a><span style=\"font-weight: 400;\">.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Even replacing a portion of our protein consumption with a fermented alternative is a compelling proposition. It could significantly reduce the land and water needed for farming while slashing carbon emissions. But the transition is not without its challenges.<\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"From_pets_to_people\"><\/span><b>From pets to people<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Sw<a href=\"https:\/\/buradabiliyorum.com\/en\/category\/download-scripts-themes-apps\/\" data-internallinksmanager029f6b8e52c=\"9\" title=\"Download Scripts &amp; Themes &amp; Apps\" target=\"_blank\" rel=\"noopener\">app<\/a>ing steak for microbes isn\u2019t as easy as simply building more bioreactors. Fermented proteins currently face high production costs and a battle to win over <\/span><a rel=\"nofollow\" target=\"_blank\" href=\"https:\/\/www.economist.com\/europe\/2024\/05\/23\/the-fight-over-meat-free-meat-pits-europes-traditionalists-against-foodie-innovators\" target=\"_blank\" rel=\"nofollow noopener\"><span style=\"font-weight: 400;\">sceptical consumers<\/span><\/a><span style=\"font-weight: 400;\">, whose opinions on food choices often become embroiled in <\/span><a rel=\"nofollow\" target=\"_blank\" href=\"https:\/\/www.theguardian.com\/environment\/2022\/jan\/21\/the-greens-want-to-take-our-meat-away-europeans-go-to-war-over-their-dinner\" target=\"_blank\" rel=\"nofollow noopener\"><span style=\"font-weight: 400;\">culture wars<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then there\u2019s the regulatory red tape. It\u2019s unclear when \u2014 or even if \u2014 MicroHarvest will get the green light for human consumption. The lengthy approval process for alt-protein products has <\/span><a rel=\"nofollow\" target=\"_blank\" href=\"https:\/\/sciencebusiness.net\/news\/agrifood\/eu-novel-food-start-ups-call-more-clarity-approval-process\" target=\"_blank\" rel=\"nofollow noopener\"><span style=\"font-weight: 400;\">bogged down<\/span><\/a><span style=\"font-weight: 400;\"> other startups in the space. One example is Dutch cultivated meat brand <\/span><span style=\"font-weight: 400;\">Meatable<\/span><span style=\"font-weight: 400;\">, which has spent years navigating the regulatory hurdles. Founded in 2018, the company is still awaiting approval to sell its products commercially. It\u2019s now focusing on Singapore, where lawmakers have been more welcoming to alt-proteins than their counterparts in Europe.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">MicroHarvest nonetheless remains optimistic. The startup has already submitted a full dossier to the European Food Safety Authority (EFSA) seeking regulatory approval for human consumption of its fermented protein.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cWe\u2019re really confident we\u2019ll get it,\u201d says Bekers. \u201cWe screened the full DNA of the strain, checked for any harmful potential, and submitted a very complete dossier.\u201d\u00a0<\/span><\/p>\n<figure class=\"post-image post-mediaBleed aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1414712 js-lazy\" alt=\"\" width=\"1640\" height=\"1093\" src=\"https:\/\/cdn0.tnwcdn.com\/wp-content\/blogs.dir\/1\/files\/2025\/07\/MicroHarvest_COB2113-1.jpg\"\/><figcaption><span>MicroHarvest\u2019s founders (left to right) Jonathan Roberz, Luisa Cruz, and Katelijne Bekers. Credit: MicroHarvest<\/span><\/figcaption><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1414712\" src=\"https:\/\/cdn0.tnwcdn.com\/wp-content\/blogs.dir\/1\/files\/2025\/07\/MicroHarvest_COB2113-1.jpg\" alt=\"\" width=\"1640\" height=\"1093\" srcset=\"\"\/><\/figure>\n<p><span style=\"font-weight: 400;\">For now, MicroHarvest plans to scale through another customer segment: pets. Last year, MicroHarvest teamed up with Munich-based startup VegDog to launch its first commercial product \u2014 a vegan dog treat made with microbial protein.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Animal nutrition has fewer regulatory barriers than products for human consumption. The availability of conventional pet food and fish feed also falls short of current demand.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cThe pet and aquaculture industries are growing rapidly, but the supply of feed is not,\u201d says Bekers, adding that pet food and fish feed already offer a strong path to profitability, even without the human market.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">MicroHarvest is now seeking <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/watch-movies-tv-seriess\/\" data-internallinksmanager029f6b8e52c=\"8\" title=\"Watch Movies &amp; TV Series\" target=\"_blank\" rel=\"noopener\">Series<\/a> B funding to open a new plant in 2027, with a planned capacity of 15,000 tonnes of product per year \u2014 40 times its current output.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bekers is tight-lipped on the location, but her fellow co-founder, <\/span><span style=\"font-weight: 400;\">Lu\u00edsa Cruz,<\/span> <span style=\"font-weight: 400;\">was eager to point out the benefits of doing business in her native Portugal.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cIf you want to operate a bio<a href=\"https:\/\/buradabiliyorum.com\/en\/category\/technology\/\" data-internallinksmanager029f6b8e52c=\"4\" title=\"Technology\" target=\"_blank\" rel=\"noopener\">technology<\/a> company, Portugal is a great place to do it,\u201d says Cruz, who earned her PhD in biotechnology at TU Delft in the Netherlands.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cIt has great universities for biotechnology and a lot of talent, which is why we decided to open our first plant here.\u201d\u00a0\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Backed by record private investment and fresh EU funding, fermentation-based proteins like MicroHarvest\u2019s are bubbling with promise. But turning dead bacteria from pet snacks into mainstream meals won\u2019t be easy.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The next few years will reveal if these microbial powders are a fleeting fad or the future of food. I\u2019m sure cows will be silently betting on the latter outcome.\u00a0<\/span><\/p>\n<\/p><\/div>\n<blockquote><p><strong><span style=\"color: #ff6600;\">If you liked the article, do not forget to share it with your friends. Follow us on\u00a0<span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/news.google.com\/publications\/CAAqBwgKMN63nwsw68G3Aw\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Google News<\/a><\/span>\u00a0too, click on the star and choose us from your favorites.<\/span><\/strong><\/p><\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\"><strong>If you want to read more like this article, you can visit our <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/buradabiliyorum.com\/en\/category\/technology\/\" target=\"_blank\" >Technology category.<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<p><span style=\"color: black;\"><a style=\"color: #ff9900;\" href=\"https:\/\/thenextweb.com\/news\/a-lisbon-lab-is-turning-dead-bacteria-into-dog-treats-next-up-human-snacks\" target=\"_blank\" >Source<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cMicrobial protein,\u201d says Katelijne Bekers, waving a vial of beige-coloured powder in front of me like it\u2019s a magic potion. It doesn\u2019t look like your typical lunch fare, but this unassuming dust could play a crucial role in the future of food. Bekers is the co-founder of MicroHarvest, a Hamburg and Lisbon-based startup that turns&#8230;<\/p>\n","protected":false},"author":1,"featured_media":684813,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/img-cdn.tnwcdn.com\/image\/tnw-blurple?filter_last=1&fit=1280%2C640&url=https%3A%2F%2Fcdn0.tnwcdn.com%2Fwp-content%2Fblogs.dir%2F1%2Ffiles%2F2025%2F07%2FVEGDOG-Pure-Bites.jpg&signature=044a9fd3cd2be8673c8154b1015abaf1","fifu_image_alt":"","footnotes":""},"categories":[18],"tags":[],"class_list":["post-684812","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-technology"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/684812","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=684812"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/684812\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/684813"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=684812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=684812"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=684812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}