“ GEA ’ s New Food division recognizes that although the world ’ s population is predicted to reach ten billion by 2050 and subsequently drive demand for nutrition , we cannot expand existing agricultural production capacities without severe environmental and societal damage . With demand for sustainable solutions , combined with constantly evolving dietary preferences , many people are looking for alternative food products ,” he explains . The company ’ s New Food division embraces the principle of feeding more people with fewer resources , using traditional processing methods , precision fermentation and cell culture to create hybrid products . These ranges include plant-based , myceliumbased ( fungi-based foods ), precision fermentation for proteins , sweeteners , fats , microbes , and algae-based foods , cell culture , and novel foods .
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