Abstract
This review focuses on two emerging areas of agricultural product development, namely vertical farming and alternative animal products. We note that the drivers of this type of food innovation are a combination of factors that are resource based or supply chain based or reflect shifts in tastes, preferences, and food ethics. We conclude that leafy greens produced in vertical farms are now established in a rapidly growing market and that the plant-based meat alternatives in the form of burgers and nuggets are well established. For the nascent cultured meat sector, it is still too early to predict how widely it will penetrate into the conventional meat and fish markets based on current production methods, cost, and consumer acceptance, but investments in technological improvements are progressing.
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