What are biosolutions?

Algae are a diverse group of simple photosynthetic organisms. They are predominantly found in marine and freshwater ecosystems. They range from microscopic and single-celled forms to large varieties such as seaweed and kelp. In the ecosystem they produce oxygen and function as an important food source for marine animals such as fish and mussels, thus helping to sustain life on Earth. 

Bacteria are living single-celled microorganisms that we are unable to see with our naked eyes. They are enormously diverse and are found literally everywhere on Earth: in the ground, in our homes, on plants, and in and on our bodies. They are essential for how our ecosystems survive and thrive. Bacteria are some of the oldest life forms on Earth, and they have consequently evolved to function in a multitude of diverse ways. 

Biomanufacturing is the use of biological mechanisms, typically via microorganisms such as bacteria, yeast, or algae, to produce or create products, act as specific tools, or undertake biological processes at an industrial scale. Biomanufacturing can either use biological processes to create desired products or biological materials. 

Bio-refinement is a method through which biological waste and residual products are refined and turned into valuable products using fermentation and other biomanufacturing processes. This approach mimics traditional petroleum, which are refineries based on chemical engineering processing, by separating the different elements of the biomass into different parts such as high-quality proteins which can subsequently be used in large-scale industrial manufacturing. 

The term “biosolutions” covers goods and services derived from combining biology and technology with the ambition of accelerating the Green Transition. ‘Inspired by nature’ is the principal concept of biosolutions. Through advances in technology, we can combine biology with technology to create biological industrial green solutions, or in short, biosolutions. Biosolutions have been used for thousands of years, such as fermentation processes to produce cheese and bread, but recent advancement in technologies have elevated their potential. Biosolutions leverage the potential of enzymes, microorganisms, bacterial cultures, and biological tools such as fermentation, enabling us to create a more sustainable food system. 

Enzymes are proteins that function as small, biological catalysts increasing the speed of various processes in living organisms, including our bodies. When we consume food, enzymes help us break down the macronutrients and thus digest them. We used the knowledge on digestive enzymes and applied it to detergents, so when we wash our clothes, enzymes in laundry detergent catalyze reactions that help remove stains on fabrics. In fact, without enzymes, everyday chemical reactions would be so slow that organisms simply could not function. 

Fermentation is when microorganisms, such as bacteria or yeast, break down carbohydrates and organic carbon, like starch or sugar, and thereby convert them into ethanol or CO2. It is a process that humans have known and used for multiple purposes, mainly food preservation and production, for thousands of years. Through fermentation we have produced food like bread, preserved milk in the form of yoghurt and cheese, and we have been able to preserve fish and meats. In fact, it has been a core process for human development due to its importance to the world’s food chain. Recent advances have made us able to tap into the vast potential of fermentation. Today, we can utilize it to enable a more sustainable food system, as the process allows us to reduce spoilage and waste, increase nutritional value, and prolong shelf life [see: Precision Fermentation]. 

Microorganisms encompass various kinds of microscopic organisms that are found all around us in the millions. There are multiple kinds of microorganisms and specifically bacteria, yeasts, and algae are used in biosolutions. Their roles differ, yet they often use organic carbon as fuel for their natural processes, such as fermentation. Their processes and outputs are essential for our environment and for human life. 

New Genomic Techniques (NGTs) encompass recent advances in gene technologies enabling us to alter the genetic composition of, for example, microorganisms, giving them new or improved functions such as the ability to produce high-value molecules including casein, beta-lactoglobulin, specific enzymes, and pheromones. Historically, we have used radioactivity or chemicals to introduce genetic modifications improving our fruits, vegetables, and grains. These processes are very lengthy, taking years to potentially obtain desired traits. Much more is known today about which genes affect which trait, and NGTs allow us to edit genes rapidly and specifically without haphazard and unintended changes to other genes. Thereby, breeders can quickly target a particular function, improving for example taste or climate resilience, or disrupting toxic compounds in plants and crops. All of this happens with greater precision and speed than conventional breeding techniques. 

When we use microorganisms to produce specific molecules, it is precision fermentation. Bacteria, fungi or yeast cells are used to produce molecules we want such as milk proteins, enzymes, pheromones or flavouring and aroma substances for food. Specific genes encoding these molecules are introduced into the microorganisms and expressed through the fermentation process. Precision fermentation has already revolutionised the pharmaceutical industry. For example, for the last 30 years, insulin has been produced through precision fermentation of yeast by introducing the human insulin gene. Traditionally, this could only be done through extraction from animal pancreases. The potential for precision fermentation is great for the food system and represents an important biosolution. Moreover, the products are identical to the original ones (e.g., milk proteins, pheromones, or flavours), but no animals or plants are involved in their production, hence substantially reducing the environmental footprint. 

Through regulatory sandboxes, businesses are granted an opportunity to develop and test innovations and explore their opportunities and risks. This allows businesses to get their products to market faster, but also supports regulatory learning, as regulatory regimes learn to best guide and aid businesses in their endeavours for a specific set of time. Innovation can often be fast in markets that are either brand-new or technologically advanced. 

Yeast is a single-celled microorganism classified as a fungus. There are more than 1,500 species of yeast, the most well-known being baker’s yeast (Saccharomyces cerevisiae), which has been used for thousands of years to make, for example, bread and beer. As yeast grows it converts its carbon source, typically sugar or starch, into alcohol and carbon dioxide. Yeast can be designed and engineered to be used in precision fermentation for the sustainable production of specific high-value molecules [see: Precision fermentation].