New ideas. New possibilities. New foods.

Imagine if organisms and cells invisible to the naked eye could help solve some of humanity’s biggest challenges. Biomass and precision fermentation, as well as meat cultivation, offer immense potential to feed a growing population while consuming fewer natural resources. At Tetra Pak, we see these new food processes as the next leap forward in our promise to protect what’s good: food, people and planet.

We’re collaborating with an international network of stakeholders from the public, private and academic sectors to advance innovation in new food. Together, we are working to find answers to today’s challenges and develop complete, end-to-end solutions for bringing new products to market. 

Insights for new food success

Driving new food innovation

In recent years, precision and biomass fermentation processes have moved to the forefront of new food production. We believe innovations like these are crucial to addressing economic, social and environmental challenges within food and beverage production. Watch this video to hear from Charles Brand, Executive Vice President of Tetra Pak Processing Solutions & Equipment, about why we have taken an active role in this space.

Driving new food innovation

In recent years, precision and biomass fermentation processes have moved to the forefront of new food production. We believe innovations like these are crucial to addressing economic, social and environmental challenges within food and beverage production. Watch this video to hear from Charles Brand, Executive Vice President of Tetra Pak Processing Solutions & Equipment, about why we have taken an active role in this space.

Discover the importance of collaboration in new food production

To bring biomass and precision fermentation-derived ingredients to market, nothing is more important than working together. It’s about knowledge-sharing between all the different stakeholders: from start-ups and incubators to established food businesses, suppliers and more. 

Women discussing in dairy plant with processing equipment

Frequently asked new food questions

Are you new to new food? In this rapidly evolving area, there’s a lot to keep track of. Here, we provide answers to some of the most common questions. Get the basics on alternative proteins, cultivated meat, biomass and precision fermentation – and more.

Close-up of seaweed, blue frame

A glossary of key new food terms

What exactly qualifies as a “new food”? And what do we mean when we talk about “cellular agriculture” or “meat analogues”? If you’re looking to familiarise yourself with the language used in this space, we have put together a glossary of key terms to help you out.

New ways to enrich beverages

Many beverages can be enriched with nutrients: from dairy and plant-based to sports drinks, fruit juices and more. When it comes to those nutrients, biomass and precision fermentation offer new ways to meet consumer demands for products that, ideally, can be produced with a lower environmental impact than many “traditional” products.

Our solutions

COMPLETE INTERGRATED SOLUTIONS

Unleash the potential of your new food production

We offer a broad portfolio of food and beverage solutions, developed with over 50 years of application expertise. Learn how we work with you to identify the right technologies and support the development of complete, end-to-end solutions for full-scale production.

 

Read about our solutions for precision fermentation 

 

Read about our solutions for biomass fermentation

Processing equipment, mixer

The right tools to support your innovation

Our technologies and solutions help bring your innovations to market. But ultimately, the equipment is just one part of the puzzle. As you develop your ideas, we have the organisation and network to help you with insights, resources and connections – in other words, all the tools you need to move forward.

The potential of new foods

Infographic: animal protein sources

Getting more out of less

Efficiency challenges of protein production
To feed a growing population, we need to produce more food from a smaller caloric input. Today, we can see major efficiency challenges depending on the type of food protein. Poultry production, for example, requires 8 calories in to get 1 calorie out. Beef, meanwhile, requires a full 34 calories to produce a single calorie of beef. Plant-based alternatives already present one solution to these deficiencies. In the future, fermentation, meat cultivation and other new food processes may further help us to meet the planet’s food needs in a more efficient way.

Table: Invested capital food categories

Part of a growing movement

Joining leading industry voices
As early as 2017, Fortune Magazine declared that “fermentation is the future of food tech.” They are among a growing chorus speaking out about the potential of fermentation and other new food processes:

“We must reinvent the future of nutrition… If we don’t create a science-based industrial agriculture revolution, we won’t be able to feed the world.” - Avi Ben Assayag, CEO, Nestlé Israel

“Fonterra's stake in Motif will help us be part of the emerging next-generation fermentation-produced nutrition sector.” - Judith Swales, Head of Global Consumer and Foodservice Business, Fonterra

“Embrace what may be the most important green technology ever. It could save us all.” - George Monbiot, The Guardian

Image: The Good Food Institute, Investment resources (2023) | Alternative protein startups

New food technologies: a way to help feed the growing population

With the global population set to hit approximately 10 billion by 2050, we need to produce more food. But simply expanding agriculture is not the answer – there isn’t enough arable land. Could new food processes provide an alternative source while improving climate impact, resource and land use, and overall carbon footprint?

Tetra Pak Index 2023: The Future of Nutrition

What is the future of health and nutrition? And what do consumers really think about the latest innovations in food? To find out, we interviewed 5,000 consumers along with food and beverage experts from around the world. Discover their insights for understanding today’s trends and the opportunities for tomorrow’s brands.

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