From molecular farming to biomass fermentation, where will technologies take the food industry from 2025 to 2035 and beyond? Over the next decade, what breakthroughs will the sector see that elevate taste in parallel with functionality? Which ingredients and methods of production will have overcome the barriers of scale? How much market share will novel foods and ingredients have by 2035? As securing the health of the planet is essential, what new innovations will be needed to reach sustainability commitments and make sure that the growing population is fed sustainably? What innovations and strategies will be needed to reach better unit economics and ensure affordable prices for consumers across the globe?