Food tech is giving us plenty to watch this week, but some of the most interesting developments are happening beyond the lab. Nominations are now open for the 27 Food Techs to Watch in 2027, putting the spotlight on the companies and technologies that could shape the next phase of the industry.
Investment and infrastructure are also moving the conversation forward. A US$55.5 million expansion is set to increase precision fermentation capacity, while research from Queensland suggests microalgae could reduce cultivated meat media costs by up to 90%. Both point to the same practical challenge: how much closer can these technologies get to commercially viable production?
On the consumer side, the picture is shifting too. Plant-based alternatives are now cheaper than the lowest-priced animal equivalents in 53% of Dutch supermarket comparisons, suggesting price parity is becoming less of a distant goal. At the same time, a new postbiotic is bringing fermentation into functional nutrition at much lower inclusion levels.
And there is growing interest in ingredients that have been overlooked altogether. Rice bran and rapeseed press cake are being explored as functional food ingredients, with enzymatic treatment improving their ability to form strong, water-binding structures. It is another reminder that some of the most useful raw materials may already exist within the food system.
