Biosolutions at work: Feeding billions better
Explore groundbreaking examples where biology is already transforming our food systems. From soil to table, discover how biosolutions are creating more efficient, sustainable ways to feed our world.
Individual solutions, systemic change
These stories show what happens when farmers, manufacturers, and innovators collaborate to put biology to work. While each solution creates its own impact, together they're reshaping our entire food system - creating smarter, more resilient ways to feed our growing world.
Healthier feeds at lower costs
Broiler nutrition is being improved with greater feed efficiency, meeting increasing global protein demands while cutting costs for farmers.
Better harvests from existing farmland
Corn and soybean farming is tapping into plants' natural abilities – increasing yields to help meet rising global food demand.
Root protection meets growth promotion
Nematodes, microscopic threats costing farmers $360 billion annuall are being combated in a triple-action approach shielding roots, boosting growth, and enhancing soil health.
Making the most of milk
Innovative coagulants are transforming cheese production, boosting yields and reducing waste, helping producers create more cheese with less milk, cutting costs and lowering emissions.
Natural flavors, cleaner labels
Fermentation's power is protecting dairy products while specially selected cultures are replacing artificial preservatives, extending shelf life while simplifying ingredients.
Nature’s recipe for infant health
Human Milk Oligosaccharides (HMOs) are enhancing formula, supportinging gut health, immunity, and brain development in infants.
Local crops, better brewing
Enzymes are unlocking local crops' potential with cassava as a game-changing beer ingredient, cutting costs by 30%, boosting farmer incomes and removing supply chain issues.
Less waste, more taste
Food preservation has saved over 1 million tons of yogurt by using natural bacteria that keep products fresh, reducing waste, and maintaining delicious taste consumers love.
Fresh feed, better farming
Harnessing beneficial bacteria can cut silage waste by 30%, boostimg nutrition and increasing farm efficiency through nature's own preservation methods.
From CO₂ to protein
Industrial CO2 can be converted into protein with the potential to feed billions, creating greater global food security while fighting climate change.
Getting texture right for a better bite
Plant-based proteins are being transformed with more authentic textures satisfying new consumer demands. By enhancing mouthfeel the plant-based dining experiences is being redefined.
Let’s nourish a growing world together
Biology has always been a fundamental part of creating food – and today it holds the potential to transform every step of our food value chain.
Explore with us the interconnected challenges and innovative solutions transforming how we grow, make and consume food – and discover how together we can create more balanced, secure and resilient food systems.
