Scaling Biotechnology and Novel Foods: inside the industrial reality of food innovation

Biotechnology is rapidly expanding the boundaries of food innovation. Novel proteins, fermentation-derived ingredients and new production platforms promise improved sustainability, new functionality and greater supply resilience.

Yet translating scientific progress into reliable, commercial-scale food production remains one of the industry’s greatest challenges.

The Scaling Biotechnology and Novel Foods report examines the industrial realities behind bringing these innovations to market.

Drawing on insights from scientists, regulators, manufacturers and industry leaders, it explores how regulation, safety assessment, manufacturing infrastructure and ingredient integration must align to turn promising science into scalable food production.

You will learn:

• Why breakthrough biotech platforms often stall between laboratory success and commercial-scale production

• How regulatory frameworks are evolving to support novel foods and cultivated products

• The engineering, infrastructure and bioprocessing constraints that ultimately determine whether biotech can scale

• Why technically successful ingredients still fail during real product development and manufacturer adoption

With contributions from Rodrigo Ledesma-Amaro (Bezos Centre for Sustainable Protein), Shirin Bamezai (Imperial College London), Céline Schiff-Deb (MISTA), Dr Thomas Vincent (Food Standards Agency), Timothy Lyons and James Hutchinson (Labcorp), Rupert Simons (Systemiq), Ola Elmqvist (Food Manufacturing Technologies Europe), Dr Juha-Pekka Pitkänen (Solar Foods), Emmanuel Perrin (Danone) and Sofie Carsten Nielsen (European BioSolutions Coalition), the report brings together leading perspectives from across science, policy and industry.

Read now to explore how the food industry is confronting the realities of scale and building the next generation of food production.

This report is in association with Labcorp.