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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.

Niamh Michail, Head of publishing

July 31, 2023

1 Min Read
Pushing the boundaries of food innovation: Alternative ingredients and solutions
© AdobeStock/vaaseenaa

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

Read more about:

Reports

About the Author

Niamh Michail

Niamh Michail

Head of publishing , Informa Markets

Niamh Michail has been writing about the agri-food and nutraceutical industries since 2015, covering topics such as food policy, nutrition science, sustainable sourcing, processing technology, and ingredient development. Former section editor of FoodNavigator (Europe) and editor of FoodNavigator-Latam, she joined Informa in 2022 where she is currently head of publishing.

See more from Niamh Michail
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