Disruptive innovations are changing the face of food technology and are transforming the ingredients that manufacturers use to make some of consumers’ most-loved food and drink products. Examples of
ingredients being made by foodtech processes like precision fermentation, for instance, include dairy proteins like whey and casein, food colours, flavours, vanilla, vitamins, and sweeteners.

 

Precision fermentation also promises to make food and drink products more sustainable and could play a key role in keeping global food production within planetary boundaries by reducing the need for resource-heavy, livestock-dependent, or extractive ingredients.1