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Amidst the deep integration of technological revolution and industrial transformation, food biomanufacturing, powered by synthetic biology, is reconstructing the production paradigms of the food industry through cutting−edge approaches such as precision gene editing, AI−assisted enzyme engineering, and intelligent fermentation. This review systematically summarizes recent advances in the bio−manufacturing of fundamental ingredients such as proteins, carbohydrates, and lipids, as well as food additives including colorants, sweeteners, and acidulants. It highlights the potential of microbial proteins, artificial starch, and functional lipids in enhancing production efficiency and reducing environmental impacts. However, several technical bottlenecks remain, including challenges in texture and flavor modulation of proteins, high costs in scale−up production, and the lack of comprehensive safety evaluation systems. To address these challenges, we propose strengthening AI−driven strain design, developing efficient carbon−fixing chassis cells, and establishing standardized nutrition and safety assessment frameworks to accelerate industrial translation. In conclusion, food bio−manufacturing holds promise for restructuring the global food supply chain and paves the way toward a green, efficient, and sustainable food system.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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