Driving New Food forward
The FEAP Summit brings together over 100 innovation leaders from CPGs, ingredient companies, and food tech pioneers to discuss how fermentation can scale into viable, commercial food solutions. With a focus on feedstock innovation, regulatory progress, and real-world applications, it has become one of Europe’s leading forums for New Food development.
But what exactly does “New Food” mean? At Tetra Pak, we use the term to describe food production that relies on biotechnological processes. Microorganisms such as yeast, bacteria, or other cell types are used to create valuable ingredients, often through methods like biomass and precision fermentation. These techniques have the potential not only to help feed a growing global population, but also to open new opportunities for companies in a rapidly developing market. Drawing on decades of experience in food processing and packaging, Tetra Pak supports this field with end-to-end solutions that reduce risk, control costs, and help deliver safe, high-quality products.
Want to learn more about New Food? Visit our New Food webpage.
From lab to market: download the insights
Curious how to scale up downstream processes in New Food? Maria Andersson, Manager Centre of Expertise New Food at Tetra Pak, shared key insights on ensuring efficiency and reducing risk, covering centrifugation and filtration at industrial scale, efficient cell separation, and the technical and commercial challenges of moving innovations from lab to market.
Supporting innovation at our New Food Technology Development Center
At the Tetra Pak® New Food Technology Development Centre (TDC) in Karlshamn, Sweden, companies working with precision or biomass fermentation can experiment with up-scaling methods and validate production processes. Our specialists support you in achieving consistent product characteristics, whether related to taste, texture, or performance. The center provides process evaluations, productivity validation programs, and customized lab tests, including raw material and microbial analyses. By combining practical trials with detailed recommendations, the TDC helps bridge the gap between early-stage development and large-scale production.
Want to learn more about our New Food Technology Development Centre? Explore our website.
Download our New Food Guide
Explore the future of sustainable food systems in our whitepaper, “New Food: Shaping the future of more sustainable food systems.” The guide examines how biomass and precision fermentation create sustainable, protein-rich alternatives to animal-based products, and how businesses can benefit from these advances. It also looks at how changing consumer demands, sustainability goals, and technological progress are shaping the development of New Food.
Download the guide to gain insights into emerging technologies, market opportunities, and Tetra Pak’s role in supporting companies to scale and succeed in New Food.
What the Dutch food industry says about New Food
To better understand how New Food is viewed within the Dutch food industry, Tetra Pak partnered with MT Sprout on a local survey. The results show strong commitment: nearly 80% (79,8%) of respondents said New Food innovations are important for their business, with 66% citing consumer demand as the main driver and 60,6% pointing to their company’s sustainability goals. Fermentation stood out as the most promising technology, chosen by more than half (54,3%) of respondents. When asked about key success factors, taste and texture ranked first (88%), followed by nutritional value (80,4%), sustainability (77,9%), and cost (77,4%).
Curious for more local insights? Download our whitepaper on New Food.
