Alternative food systems develop proteins and other foods from sources such as microbes, plants, and cultivated cells. They offer ways to diversify food supply and reduce reliance on conventional animal agriculture.
3D-printed food is food made by depositing edible ingredients layer by layer using a computer-controlled printer.
Air-based protein is edible protein produced by cultivating microorganisms on gaseous feedstocks such as carbon dioxide and hydrogen.
Alternative proteins are protein ingredients and foods produced from sources or processes that offer alternatives to conventional animal agriculture.
Cellular agriculture scaling is the development of processes and production capacity to manufacture food products from cultured cells or precision fermentation at commercial scale.
Cultured meat scaffold engineering develops structures and materials that support the growth and organization of animal cells into meat products.
Food products and ingredients made from edible insects or insect-derived protein.
Microalgae and cyanobacteria processing covers methods for harvesting, separating, converting, and extracting useful products from these microorganisms and their biomass.
Mycelium-based food products use fungal mycelium as an ingredient or the main edible material.
Plant-based meat technology develops foods from plant-derived ingredients that imitate the taste, texture, or use of animal meat.
Upcycled food ingredients are edible ingredients made by recovering and processing food by-products or surplus materials that would otherwise be discarded or underused.
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