The food industry is under increasing pressure to address the nutritional shortcomings of ultra-processed foods (UPFs), which plant cell culture technology can now address. Operating like microscopic biofactories, cultivated plant cells can be engineered to deliver bioactive compounds like polyphenols and carotenoids directly into these products to improve their ability to support cognition, cardiovascular health and antioxidant claims. Despite their affordability and ease of use, UPFs’ general associations with disease risk factors and empty calories have increased demand for food products that balance nutrition and functionality.
