Food industry side streams: an unexploited source for biotechnological phosphorus upcycling

• Published in: Current opinion in biotechnology Vol. 90; p. 103209
• Main Author: Ruff, Anna Joëlle
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.12.2024
• ISSN: 0958-1669; 1879-0429
• DOI: 10.1016/j.copbio.2024.103209

The phosphorus shortage is an unavoidable challenge that requires strategies to replace phosphorus sourced from ores. Food industry by-products are an unscoped resource for sustainable phosphorus recovery. Recent advances include biotechnological phosphorus upcycling from phytate-rich plant residues to polyphosphate as a food additive. The valorization of by-products such as deoiled seeds or brans additionally provides low-phosphorus feed and thereby minimizes the environmental burden. Phytate reduction in a cereal-rich diet by adding enzyme formulation is a further strategy that limits its antinutritive effect. However, sustainable P-management depends on phytases that have been customized and enhanced for thermostability and specific activity. The circular phosphorus economy is driven by emerging value chains and maturing phosphorus recovery technologies for market entry. [Display omitted] •Deoiled seed and bran are used as raw materials for biotechnological P-recovery.•Production of polyphosphate-rich yeast extract as sustainable food additives.•Phytate reduction in cereal-rich diets.•Phytase engineering and challenges for biotechnological P-upcycling.•Emerging value chains contribute to sustainable phosphorus management.