Biotechnology

  The food and beverage industry is evolving at pace. As sustainability goals grow in importance, consumer expectations shift, and regulatory frameworks adapt, there is a growing opportunity to explore new ways of innovating—guided by science, collaboration, and a shared commitment to better outcomes. Biotechnology and enzyme science are at the forefront of this shift—offering… Read more »

The future of food production relies on significant advances in microbiology, bioprocessing, enzyme technology and artificial intelligence, in order to feed a growing population, set to reach almost 10 billion people by 2050, while also reducing the negative impacts of food production on the planet. Recent advances in synthetic biotechnological processes such as precision fermentation… Read more »

VTT Technical Research Centre of Finland has made strides in developing plant-based food using plant cell culture (PCC) rather than cultivating it from traditional farming methods. Feeding the world’s growing population is a common agricultural concern due to a limited amount of arable farmland globally. New methods of producing food, like PCC, have promise since… Read more »