As the global population climbs toward 10 billion, demand for food is projected to double by 2050, putting pressure on both supply chains and the planet. Healthier, more sustainable eating is no longer a luxury—it’s essential to survive. With growing recognition that food is medicine, innovation is making plant-based and dairy-free options not just accessible but craveable. From cholesterol-free eggs to juicy meatless steaks, this session explores how food tech is blending science, sustainability, and flavor to create guilt-free choices that align with our health, values, and evolving lifestyles. This isn’t just a trend—it’s the future of food.