Biotechnology: A key ally in the challenge of feeding 10 billion people

The global food system is at a turning point. In just twelve years, the world’s population has grown by one billion people, reaching 8 billion in 2022, and the FAO estimates it will approach 10 billion by 2050. This demographic growth will require a 50% increase in food production without expanding the available agricultural land.

However, agriculture and livestock farming already account for nearly 30% of global greenhouse gas emissions, with animal-based products responsible for almost 60% of food system emissions. Added to this are deforestation, biodiversity loss, and soil and water degradation.

In this context, World Food Day 2025 highlights the urgency of adopting sustainable solutions. Biotechnology stands out as one of the most promising tools to address this challenge, driving a production model based on innovation, efficiency, and the circular economy.

Alternative Proteins: Diversifying to Feed the Future

Companies and technology centers such as AINIA, a member of AseBio, are working on the development of alternative proteins derived from plants, microorganisms, or cultivated cells — capable of meeting the growing global demand for food with a lower environmental footprint.

“These emerging sources make it possible to diversify the protein supply and reduce dependence on traditional livestock farming, which is limited by resource constraints and environmental impact,” explains Ana Torrejón Cabello, Head of Microbiology and Industrial Biotechnology at AINIA.

Precision fermentation and cell cultivation are two of the most advanced technologies in this field, allowing the production of high-value proteins and fats without relying on animals. Meanwhile, the engineering of microorganisms is enabling the development of bioactive and nutraceutical compounds that improve the sensory and functional properties of alternative foods, promoting consumer acceptance.

Biotechnology for Sustainability

The use of advanced bioprocesses and the integration of circular economy strategies are redefining food production. These innovations make it possible to revalorize by-products, transforming them into new ingredients, biofertilizers, or energy sources.

In addition, digitalization and artificial intelligence are facilitating process design and optimization, boosting efficiency and accelerating the development of new sustainable foods.

Biotechnology is also contributing to the responsible management of key resources such as water and carbon. Among the latest solutions are bioelectrochemical processes for wastewater treatment and CO₂ valorization as a carbon source for generating proteins and other useful compounds — helping to close production cycles and reduce environmental footprints.

Technological and Regulatory Challenges

Despite progress, large-scale production of alternative proteins still faces challenges related to efficiency, cost, and scalability. “The greatest advances are being made in plant-based and fermentation proteins, while cell cultivation still presents barriers to industrialization,” notes Torrejón.

From a scientific perspective, efforts are focused on improving the nutritional, sensory, and functional profiles of these proteins through new engineering and bioprocessing techniques.

Likewise, the European regulatory framework requires rigorous safety assessments for the approval of new foods — a process that can delay market entry. Social acceptance will also be key: consumers must have transparent information about the origin, benefits, and safety of these new protein sources.

Collaboration to Accelerate the Transition

Transforming the food system demands collaboration among science, industry, and public administrations. Technology centers provide knowledge, research, and access to innovative technologies that enhance the nutritional and functional profile of alternative proteins. Industry ensures that processes are adapted to real production and consumption needs, while public administrations must establish clear regulatory frameworks, incentives, and innovation support mechanisms.

“Only through close and aligned collaboration can we accelerate technology transfer, overcome regulatory barriers, and boost social acceptance,” concludes AINIA.

As QU Dongyu, Director-General of the FAO, recalled at the 2024 World Food Forum: “The actions we take today will directly impact the future. We must produce more with less. Let’s work together for a more inclusive and equitable future.”