Food science and innovation
The future of food is already here. Dive into the exciting ways science and technology are transforming what we eat and how we produce, cook, and think about food.
Food science and innovation
Urban farm projects: 7 ways Europe’s cities are changing
A tour of seven pioneering urban farm projects across Europe; from Warsaw's co-op to London's vertical farm, these innovative spaces are transforming city spaces for good.
The future of coffee: Lab-grown beans and greener brews
Global demand for coffee is rising while growing land shrinks. We look at the innovative solutions hoping to secure the future of coffee.
Precision fermentation: the technology that could transform our food system
Precision fermentation creates identical animal proteins using microbes instead of livestock. Find out how biotechnology is transforming sustainable food production.
The future of protein: insects, algae and cultivated meat
A guide to alternative proteins and how they could transform European diets.
A beginner’s guide to cultivated meat
What your first taste of cultivated meat might look like
Frequently asked questions
Frequently asked questions for Food science and innovation
As the name suggests, precision fermentation is a much more targeted way to ferment foods. Although there is no official definition, it tends to focus on making specific ingredients in a highly controlled way.
By adding new, sustainable ways to produce familiar ingredients, precision fermentation could help make the global food system more resilient.
Global demand for livestock is expected to rise 70% by 2050.
Traditional meat production requires a lot of land and water, while also emitting high levels of greenhouse gases. Additionally, health risks linked to red meat and animal welfare concerns are driving the search for sustainable alternatives.
Alternative proteins are emerging as a solution to meet demand and global issues. Examples include:
Fermented proteins like tempeh (fermented soybeans) and mycoprotein (fermented fungi).
Algae species like spirulina, nori, and dulse are nutrient-dense and require minimal land or freshwater.
Insects like crickets and mealworms are high in protein and require little land to produce.
Cultivated meat is grown from animal cells in a lab. It removes the need for slaughter.
As the global population grows, demand for protein is driving innovation in sustainable food sources and technology:
Algae integration: Scientists are adding protein-rich algae to everyday foods like bread, cheese, and yoghurt. By changing the color, they can boost nutrition without changing dietary habits.
Insect protein: Insects are 4 to 12 times more efficient at converting feed into meat than cattle. They are being used in protein bars and burgers, as well as in eco-friendly animal feed to replace soy.
3D-printed food: This technology reduces waste by transforming leftovers into nutritious snacks. It also allows for personalized meals tailored to specific dietary requirements in hospitals and retirement homes.