Rapidly increasing global population and progressing environmental issues require urgent changes in modern food systems. One of the approaches is introducing more sustainably produced food sources into human diet. However, such novel sources are often novel to the consumers as in the case of cultivated cells. Therefore, their inclusion into diet is not straightforward due to the tendency of consumers to have low willingness to try and especially to shift the consumption pattern. The solution lies in using novel food sources as food ingredients in traditional food products that would make such sources more acceptable.

Upcycling by enzymatic treatment and fermentation has great potential to achieve a zero waste food chain while cell agriculture can produce biomasses with intriguing quality characteristics. The postharvest transformation of these innovative biomasses into food ingredients is an inevitable and crucial step to make upcycled and cells-based food products palatable and acceptable as food by consumers.

In this lecture the main strategies for designing healthy and sustainable food products will be discussed starting from examples taken from the main food production chains