A convergence of biotechnology, engineering and sustainability science is generating a new category of food ingredients and products that could fundamentally alter the nutritional landscape by 2035.
While regulatory bodies in several regions are beginning to map these shifts, the commercial and scientific implications extend well beyond any single market.
A new report from the UK's Food Standards Agency (FSA) and Food Standards Scotland (FSS) offers one of the most structured overviews to date of the technologies most likely to disrupt mainstream food production during the coming decade.
For nutraceutical manufacturers, ingredient suppliers and investors, the findings from this report are highly relevant.
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