Novel foods

Innovative and sustainable solutions to feed our growing global community.

Food, biomaterials and functional ingredients produced using the latest innovations

Transforming our food systems is critical to nourishing nearly 10 billion people by 2050.

Globally, our food system is responsible for up to one-third of all greenhouse gases (GHGs), a figure that dwarfs the GHGs produced by other industries, including the aviation industry’s 3.5%. To reach net zero emissions targets, significant action is needed.

Across global and interconnected food supply chains, climate change, COVID-19, and conflicts are causing significant and lasting impacts on the cost and availability of food.

Novel foods – produced by microbial fermentation or animal cell cultivation – offer sustainable solutions to producing food products using less water, agricultural land and fewer GHG emissions, whilst also meeting the rise in consumer demand.

Building on our biotechnology heritage of fermentation process development and scale-up, downstream processing, engineering design and formulation; our expertise, equipment and facilities enable the commercialisation of your innovative products.

What's challenging about commercialising novel food innovations?

Novel foods have a competitive advantage over traditional food sources in that they do not rely on favourable conditions to produce a high-quality product. However, access to food-grade facilities that enable the development and scale-up of quality products at high-throughput, come at high expenditure and with risk.

How is CPI enabling novel food solutions?

We’re supporting and enabling the 'alternative protein revolution' by optimising carbon- and energy-efficient processes and scaling-up production to an industrial level so new, more sustainable and efficiently produced proteins can reach the market as rapidly as possible.

Cultured meat, also known as cultivated meat, clean meat, cell-based or cellular meat, is produced by growing animal cells using a cultivator. We harness the latest developments in cell culture to develop a high-yield, serum-free media for culturing muscle and fat cells.

We also have substantial experience in producing recombinant proteins, which involves altering the genetic sequence to create specific proteins with desired characteristics. Through engaging our genetic engineering and biotechnology expertise and know-how, we work to deliver sustainable alternatives for proteins found in animal products across multiple markets.

Our expertise in fermentation and cell cultures is supported by our downstream processing know-how for the isolation and purification of proteins, oils, and carbohydrates. Together with our process and safety engineering experts, we can take you from plasmid to PI&D.

Our collaborative nature means you can also fully utilise our knowledge and expertise in bioplastic engineering to create ecologically sourced and biodegradable packaging solutions.

CPI's novel food capabilities

Our bioprocess facilities and expertise are industry-leading for microbial biomass and precision fermentation and cultivated meat process development.

Food grade facilities in our Novel Food Innovation Centre

Host strain development and cell line characterisation

Scale-up 1 mL-10,000 L

C1/Gas fermentation

High throughput screening and selection by DoE (Ambr15, 15F and 250)

Process engineering design and process safety

Techno-economics and computational fluid dynamics modelling

Regulatory compliance in food safety and quality management with a qualified HACCP team

Photo of Andrea Parr Business Development Lead at CPI

Andrea Parr

Business Development Lead, CPI

Let's innovate together

Contact us today to begin your innovation journey.