To meet the increasing demand for meat without further compromising the environment efforts are directed at alternatives of plant origin. However, plants cannot replace all meat properties. A promising alternative is microbial biomass, which has more protein and is more resource efficient compared to animal and plant proteins, but its CO2 footprint should be improved. The most successful commercial example has a considerable CO2 footprint mostly ascribed to the use of sugars as growth substrate and the often-required addition of ingredients with high footprint. The footprint of microbial foods can be substantially improved using CO2- and renewable electricity-generated substrates like methanol and the minimization of external ingredients during food formulation. To enable this, we can harness the properties of near-extremophilic methylotrophic microbes, for which food-related properties and the environmental footprint of their production and processing to food ingredients are hardly studied. In MIC1RO-FOOD we will develop processes for microbial biomass production from methanol, with appropriate techno-functional properties for meat alternatives, while minimizing the need for external resource-intensive ingredients. We will explore novel avenues in microbial food production by integrating microbiology, bioprocess engineering, food process engineering and environmental sustainability assessment to improve food properties towards attractive, sustainable meat alternatives.