Securing access to healthier food

Every drop of nutrition counts

Biology brings to life new food options that aren’t just healthy, but also affordable, accessible and delicious

Everyone, everywhere should have access to good food

There’s a stark contrast running through today’s food landscape: while some consumers actively seek specialized health foods and sustainable options, billions still struggle to access basic nutrition. The challenge isn't just about producing more food – it's about creating nutritious, appealing products that are truly accessible to everyone.

From protein-enriched foods to natural preservation methods, we need solutions that can make healthy food both affordable and desirable. Many of these solutions are already making a difference – ramping them up could create the systemic change we need.

More innovative foods and variants are on the table

Biology opens new possibilities for food innovation that go beyond traditional ingredients and processes. Through fermentation and bioprocessing, we can create exciting new flavors and textures while enhancing nutritional value. Biosolutions enable products that meet evolving consumer preferences – from plant-based to functional foods – without relying heavily on artificial additives. They are making healthy food more appealing and accessible to everyone, while keeping ingredients lists simple.

Find out how biosolutions help improve the taste and texture of plant-based foods.

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Improved flavor, reduced sugar and salt

Biosolutions are transforming how we create great-tasting food with less sugar, salt, and fat. Natural enzymes can enhance sweet and savory flavors while maintaining the taste experiences people love. Through bioprocessing, we can improve food texture and mouthfeel without adding artificial ingredients. This means manufacturers can meet growing demands for healthier products while keeping the satisfying flavors that make food enjoyable – making better nutrition more appealing for everyone.

Discover how biosolutions are helping dairies remove unwanted artificial ingredients.

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We can address global nutrition challenges

Through fermentation and bioprocessing, we can add essential nutrients to everyday foods that billions already enjoy. This means enriching bread with vitamins, creating protein-packed dairy alternatives and even producing key compounds found in breast milk for infant nutrition. It's about making better nutrition part of people's daily food choices – no lifestyle changes required. When healthy food fits naturally into established diets, good nutrition becomes truly accessible.

Find out how biosolutions are enabling better infant health through HMOs (human milk oligosaccharides).

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Less bread and yogurt lands in the bin

Biology's preservation methods are helping keep some of our most wasted foods fresher for longer. In yogurt, beneficial cultures do more than create distinctive flavors – they protect against spoilage using natural processes and have helped preserve over 1 million tons of yogurt since 2016.

In bread, specialized enzymes work during baking to keep loaves fresh and soft for longer, preventing waste before it happens. So far, these solutions have saved billions of loaves of bread.

Learn more about how biosolutions extend the shelf life of yogurt and bread.

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Let’s bring biology back to help feed more people

Biosolutions are making healthy food more accessible – and they are ready to scale further. Together, we can use biology to make better nutrition truly accessible for everyone.

Explore more on how biosolutions are helping nourish a growing world.

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