Pushing the boundaries of food innovation: Alternative ingredients and solutions [Report]

From cell-cultured fat and meat to dairy proteins and palm oil made using precision fermentation, this report looks at some of the alternative ingredients that have already begun disrupting the food industry and will continue to do so going forward.

In this report, we look at some of the latest cutting-edge ingredients that can help manufacturers create winning products, such as synthetic biology and precision fermentation.

Download this free report to find out more about:

Cultivating next-generation fats
Harnessing synthetic biology for ‘deforestation-free’ palm oil
Precision fermentation for vibrant food colours
Animal-free: Is this the new frontier of alternative dairy?
Evaluating consumer acceptance of novel food production technologies
Key takeaways

Pushing the boundaries of food innovation: Alternative ingredients and solutions [Report]

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