Meeting consumer demand for nutritious, sustainable and ethical food

Feeding a growing population, responsibly

A growing middle class combined with a world population that is expected to reach 10 billion by 2050 will increase global demand for nutrition dramatically, particularly meat and other protein-rich foods. However, science tells us we cannot expand existing agricultural production capacities without severe environmental and societal consequences. 

In parallel, food preferences are changing quickly among consumers, many of whom are looking to follow a healthier, low-impact diet that places more attention on animal welfare. 

New Food is colorful, diverse and dynamic

New Food embraces the basic principle and goal of feeding more people using fewer resources. As a category, the primary focus is protein rich foods and components and other nutritious compounds, produced through traditional processing methods, precision fermentation or tissue engineering, or a combination of these methods:

• Plant-based: plant-based foods, plant-based beverages, plant-based components
• Mycelium-based: fungi-based foods and ingredients
• Precision fermentation: proteins (e.g., enzymes), sweeteners, fats, microbes (e.g., yeast, bacteria and microalgae), algae-based foods and ingredients
• Cell culture: cultivated meat, cultivated seafood, cell-based milk 
• Novel foods: insect-based foods and ingredients, crustacean-based ingredients (e.g. krill)

The development of hybrid products, like those that combine soy heme produced via precision fermentation with plant-based foods, means there are numerous product possibilities. Combining components and ingredients also contributes to healthier and tastier foods which are important factors for establishing customer loyalty.