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The question is no longer whether microbial foods can be made. The question now is who can turn them into an industry first. KAIST researchers have comprehensively analyzed the conditions required for the microbial food industry to succeed across manufacturing, markets, and regulation, and have proposed growth strategies for the next-generation protein industry.
KAIST (President Choongsik Bae) announced on the 31st of July that a research team led by Distinguished Professor Sang Yup Lee from the Department of Chemical and Biomolecular Engineering, together with researchers from SilicoBio, a KAIST faculty startup, has comprehensively analyzed the conditions needed for the microbial food industry to succeed in terms of manufacturing, market entry, and regulatory readiness, and has presented an industrialization strategy and roadmap.
This study is significant in that it did not develop a new microorganism or production technology, but instead systematically analyzed the key challenges involved in connecting laboratory-based core technologies to real-world industry. In particular, by presenting an integrated perspective that encompasses manufacturing readiness, market entry strategies, and regulatory responses, the study proposes a direction for developing microbial foods beyond the next-generation protein industry into a future biomanufacturing platform. It is expected to serve as an important milestone for strengthening national biomanufacturing competitiveness and fostering the global sustainable food industry.
