Cellvibrio is a genus of Gram negative bacteria found in soil that produce cellulolytic enzymes which can be used in production of saccharides with potential for food use. By breaking down plant fibre into simpler sugars, these enzymes open routes to novel sweeteners, prebiotic ingredients and fermentation feedstocks from agricultural residues. Like other cellulolytic microbes, Cellvibrio species are explored for sustainable processing that extracts more value from crops already harvested. Its enzymes work at mild conditions, suiting gentle food-ingredient processes.