Giving food production a sustainable upgrade – with biosolutions

For those of us who don’t have to worry about where our next meal will come from, food is always readily available. We have access to ingredients from around the world, conveniently stocked in grocery stores, ready to be purchased. 

But this easy access often hides the real challenges behind food production, including its environmental footprint and the staggering amount of waste. These challenges are expected to intensify as food demand rises to feed a growing population projected to hit 10 billion by 2050. 

It may sound impossible, but solutions already exist to help produce more food without harming the planet. These approaches harness the power of biology, particularly microbes and enzymes, to create more sustainable alternatives. 

But before we get to these biological solutions — or as we call them, biosolutions — let’s take a deeper look at food production. 

The toll of dealing with challenges in food systems  

There’s more to food production than the simple idea of farmers growing food and it ending up in stores. Each part of the massive puzzle that makes up our food systems — whether it’s soil health, plant health, animal health, food waste or protein production — comes with its own set of challenges. 

For decades, the default solution to these challenges was chemicals. If crops needed a boost, we turned to chemical fertilizers. If pests and diseases threatened harvests, pesticides and fungicides were the answer. To prevent food from spoiling too soon, we relied on chemical preservatives. And when we wanted to transform plants into protein-rich food, we used a mix of chemicals to enhance taste and texture. 

But this approach has come at a cost. The widespread use of synthetic chemicals has put pressure on the environment, disrupting ecosystems, depleting soil health, contaminating water sources and driving up carbon emissions from food systems. The very solutions meant to sustain food production have started to threaten its future. 

Now, a shift is underway. Science is unlocking new ways to tackle food system challenges, this time using nature’s own tools. Enter biosolutions, biological alternatives that work with nature rather than against it. From improving soil fertility without synthetic fertilizers to protecting crops without harmful pesticides, biosolutions are proving to be a more sustainable way forward. 

So, what exactly are biosolutions, and how are they transforming the way we grow, protect, and produce food? 

The role of biosolutions in food systems 

Biosolutions are changing the way we produce and manage food. 

Across different areas of the food system, we are already seeing biosolutions replace chemicals or work alongside them, helping reduce our dependency on chemicals. This not only helps lower the environmental burden but also makes food systems more productive and sustainable. 

To get a better sense of their impact, let’s break food systems down into a few key areas where biosolutions are making a difference: 

• Soil and plant health 
• Protein production 
• Food manufacturing 

Now, let’s explore some real-world examples of biosolutions reshaping each of these areas. 

Soil and plant health 

A single gram of soil can contain up to 10 billion microbes¹² — bacteria fungi, and other tiny organisms that are invisible to the naked eye. But their impact is anything but small. These microbes help plants absorb essential nutrients like nitrogen and phosphorus, boost their immunity, and even protect them from extreme conditions like drought and disease. 

Biosolutions harness this natural connection between plants and microbes to create healthier crops and soils. One great example is biostimulants — products that enhance plant growth by improving how they take in nutrients. One such biostimulant combines three powerful microbes¹³: 

• Bacillus amyloliquefaciens – a bacterium that helps plants grow stronger 
• Penicillium bilaiae – a fungus that boosts phosphorus absorption 
• Trichoderma virens – a fungus that enhances plant defense mechanisms 

Together, these microbes make it easier for plants to access nutrients, leading to healthier crops and higher yields. In fact, studies show that a biostimulant using these three microbes can increase wheat yields by up to 3.8 bushels per acre¹⁴. 

Another type of biosolution, biopesticides, uses beneficial microbes to protect crops from pests and disease-causing organisms. Unlike chemical pesticides, these natural alternatives do not harm soil health or disrupt ecosystems. By adopting biostimulants and biopesticides, farmers can grow healthier crops while reducing their reliance on synthetic chemicals. 

Protein production 

In 2018, the global demand for protein was 202 million tons, and it is projected to double by 2050 as both income levels and populations increase. We need to find ways to produce more protein without increasing the environmental impact. Biosolutions are helping in two key ways: 

• Improving feed efficiency in livestock – making sure animals absorb nutrients better so they grow more efficiently 
• Developing novel proteins – creating high-quality protein from fungi, bacteria, and even carbon dioxide 

In traditional livestock farming, most of the feed that farmers buy (which accounts for nearly 70 percent of their costs) is converted into body mass. The more efficiently animals process their food, the better the protein yield. Biosolutions enhance digestion in livestock, poultry, and fish, making it easier for them to absorb nutrients and grow faster. They also improve immunity, reducing the risk of disease and lowering economic losses for farmers. 

But biosolutions are not limited to helping with traditional protein sources. They are also driving innovation in plant-based protein foods. Scientists have developed high-protein foods from fungi, which provide a nutritious, affordable, and low-emission alternative to meat. Other biosolutions use fermentation to extract proteins from unused plant materials or even generate proteins directly from carbon dioxide in the air. These breakthroughs are paving the way for a more sustainable and diversified protein supply. 
  

Food manufacturing 

A significant portion of food waste can be prevented by addressing two key factors: minimizing the loss of raw materials used in food production and extending the shelf life of perishable products. 

Every processed food we consume starts with raw ingredients that undergo transformation — milk is turned into cheese, seeds are pressed for oil and grains are milled into flour. But in these processes, a substantial amount of food is lost. Take oil extraction as an example: What if we could extract more oil from olives or sunflower seeds, ensuring that fewer resources go to waste? 

Given the immense amounts of water, fertilizers and energy that go into growing raw materials, making food production more efficient is critical. 

Fortunately, biosolutions are already making a difference by enhancing agricultural yields, reducing dependence on chemical inputs and maximizing resource use. 

But food waste does not just happen during production — it also occurs after food reaches consumers. A significant amount of food is discarded simply because it spoils before it can be eaten. If we could naturally extend the shelf life of fresh food, we could prevent massive amounts of waste while ensuring products stay fresher for longer. This is where biosolutions like bioprotection come in. 

Instead of relying on synthetic preservatives, bioprotection harnesses beneficial bacteria to keep harmful microbes at bay. These naturally occurring microbes act as protective barriers, preventing spoilage and keeping food fresher without compromising safety or taste. Bioprotection is already widely used in dairy products, helping extend the freshness of milk, yogurt and cheese. But its potential goes far beyond dairy. It is now being applied to bread, meat, and other perishable foods, ensuring they last longer while maintaining quality. 

Going beyond "farm-to-table"  

When you think about the burger on your plate — whether it is made with a traditional beef patty or a plant-based alternative — it is easy to overlook the complex systems that bring it to life. From the soil that nurtures the wheat in the bun to the innovative technologies that make plant-based proteins taste just like meat, every element plays a critical role in the food systems. 

By harnessing the power of biology, we can create foods that are not only nutritious and more affordable, but also have a longer shelf life and are better for the planet.  

So, the next time you enjoy that burger, remember that behind it lies a wave of innovation transforming the way we produce, access, and enjoy food. 

Want to learn more? 

Click here to learn more about how biosolutions enable healthy living.