Paving the way for alternative means of food production

The global population is constantly rising, and it’s predicted that by 2050 there will be almost 10 billion1 people on our planet. Addressing the challenge of meeting the world’s dietary needs while not only limiting but reducing the environmental impact of global food systems requires us to think differently and take an innovative approach to food by finding new solutions to how we source, produce and process.

We’re collaborating with an international network of stakeholders from the public, private and academic sectors to advance innovation in alternative protein sources that require a less resource-intensive supply chain2 and, in turn, can contribute to improving sustainable food systems3. Our expertise in food processing and packaging enables us to scale up New Food technologies, such as biomass and precision fermentation, for making New Food4 viable at industrial scale.

Our targets towards 2030

We have set measurable targets tied to our pathways, that iterate our role in food systems transformation to accelerate change.

How can New Food sources advance the food systems transition?

We have collaborated with EY-Parthenon on a series of white papers that explore the opportunities, key enablers and critical success factors for a preferred future by 2040, and outline global focus areas and collective actions to accelerate the transition.

Actions & solutions

Food technicians at plant

Using fermentation to develop New Food products

New Food technologies, such as biomass and precision fermentation, are instrumental in developing alternative protein sources that can feed a growing population while minimising use of agricultural land and animals in production. We are collaborating with innovative start-ups in New Food production to provide them with opportunities to trial large-scale production, validate their results, and understand the needs and challenges in the markets they want to operate in.

Plant based beverage, nuts and grains

Diversifying plant-based ingredients

Developing new plant-based ingredients is another way of diversifying protein sources, and delivering plant-based innovation requires close collaboration between ingredient suppliers and food processing manufacturers, with a keen focus on understanding the consumer needs. We have supported the development of plant-based, ambient yoghurt alternatives ('vegurts') by Chr. Hansen and CP Kelco, two global ingredient suppliers.

Woman in lab, looking in microscope

Increasing food safety & quality in production

Our Quality Management Services use automatic data collection and analysis tools to help food manufacturers increase food quality performance during production, and maintain predictable world-class quality output.

Explore more pathways

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Enabling transition towards more sustainable dairy4

We are collaborating with the global dairy community to address its environmental challenges by reducing GHG emissions across the dairy supply chain.

Artistic illustration man and people in various situations

Reducing food loss and waste

We develop high-performance food processing solutions to minimise food loss and create food packaging solutions that enables a long shelf life and help reduce food waste.

Artistic illustration and people in various situations

Scaling access to safe nutrition through sustainable food packaging6

We continue to develop and promote sustainable food packaging solutions that minimise environmental impact, preserve food quality and improve access to safe food.

Further reading

Woman eating healty food

Tetra Pak Index

The Tetra Pak Index is an annual report, identifying consumer trends driving new growth opportunities for our customers around the world.

Artistic illustration

Go nature. Go carton.

Explore the priorities that guide us for leading the sustainability transformation within the food and beverage industry.

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2“Alternative proteins can play a leading role in the global protein transition by significantly reducing food system emissions while freeing up considerable amounts of land for additional climate mitigation strategies, food security, and protection of biodiversity.”

3Definition: Sustainable food systems means growing, producing, processing, packaging, distributing and consuming food without negatively impacting the planet. Retrieved from OECD. (2019). Accelerating Climate Action. Source: OECD iLibrary

4Definition: Sustainable dairy is defined as a dairy industry that emits less greenhouse emissions by introducing technologies, equipment and best practices in production and processing to safeguard nutrition security and sustain a billion livelihoods for tomorrow, while helping secure a future for us all. Read more at Global Dairy platform