Understanding the commercial viability and consumer acceptability of food ingredients produced through precision fermentation.

To evaluate the commercial viability and consumer acceptability of food ingredients produced through precision fermentation, focusing on whey or palm oil substitutes. By targeting whey or palm oil, this research addresses a high-demand ingredient with significant environmental footprint. Precision fermentation has the potential to provide sustainable alternatives to these ingredients thus addressing environmental and ethical concerns.

This research will involve sourcing novel food ingredients from a start-up under mutually agreeable terms, without involving the start-up as a stakeholder in the research. The next step is to test these ingredients as replacements in a Mondelez product, e.g. replacing natural whey with whey produced through precision fermentation in a Mondelez chocolate. Product testing will be conducted at the Mondelez facility in Birmingham.