woodtofood

Woodtofood is a term used to describe research and development efforts aimed at converting woody biomass into food ingredients or novel food products through biotechnological processes. It encompasses converting lignocellulosic materials from forests, mills, and wood waste into fermentable substrates and upgrading those substrates into proteins, flavors, fats, or other edible components. The concept sits at the intersection of the bioeconomy, food technology, and sustainability, with the goal of diversifying protein sources and reducing waste.

Core approaches include pretreatment and enzymatic hydrolysis of cellulose and hemicellulose to release sugars such as glucose and xylose, followed by microbial fermentation using bacteria, yeasts, or fungi to produce single-cell proteins, lipids, or flavor compounds. Some strategies also explore edible mycelial or fungal biomass grown directly on wood-derived substrates, yielding meat-like textures or nutrient-rich ingredients. Additional avenues examine extraction of cellulose or other wood constituents as dietary fibers or packaging materials.

Current activity is largely experimental, with laboratory studies, pilot-scale demonstrations, and early commercial explorations. Benefits cited include increased use of forest residues, reduced reliance on agricultural crops, and a smaller land-use impact. Challenges include economic viability, energy and chemical requirements for biomass pretreatment, regulatory approvals for novel foods, safety concerns, and consumer acceptance. As research progresses, woodtofood could contribute to circular biorefineries and resilient food systems if scalable, safe, and consumer-friendly products emerge.