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

What’s more, some of the world’s biggest food and drink manufacturers have been instrumental in bringing the innovations to market: Mars launched a vegan chocolate bar made with Perfect Day's precision fermentation-derived whey protein while Unilever used it in a dairy-free ice cream alternative.

Join this Fi Global Insights webinar to understand how your product development can benefit from precision fermentation and discover the potential of other new foodtech processes, from cell-culturing and plant molecular farming to mycelium protein.