A groundbreaking research initiative, Cell2Food, led by VTT Technical Research Centre of Finland, in co-work with the University of Eastern Finland (UEF), is set to accelerate the transition toward more sustainable food systems. Running from 2026 to 2027, the project unites scientists, chefs, industrial actors, and consumers from Finland and Brazil to develop co-created food prototypes and value chains based on plant cell cultures.
As global food production faces increasing pressure from climate change, biodiversity loss, and resource scarcity, alternative production systems are urgently needed. Cellular agriculture offers one such pathway.
Plant cell cultures can be grown in closed, controlled environments with minimal land use, stable year‑round yields, and no dependency on climate or season. Earlier work at VTT has demonstrated that plant cells from avocado, scurvy grass, rowan, and Nordic berries can produce nutritious powdered ingredients rich in proteins, fiber, vitamins, and bioactive compounds. Yet, despite their promise, the plant cells have so far remained at the ingredient level, with limited understanding of how to turn them into appealing foods, or how consumers perceive them.
Cell2Food aims to close these knowledge gaps by simultaneously increasing both the technology readiness level (TRL) and societal readiness level (SRL) of plant cell ‑based foods. Through a unique combination of food engineering, consumer research, stakeholder engagement, using both national and international collaboration, the consortium aims to bring plant cells significantly closer to food market entry.
“We are entering a completely new phase of cellular agriculture research,” says Emilia Nordlund, Research Manager at VTT and Principal Investigator of Cell2Food. “For the first time, we are not only producing plant cell ingredients -we are turning them into real food experiences together with chefs, consumers, and other system food actors. Our vision is to help create sustainable food options that are resilient to climate challenges, nutritionally valuable, and culturally meaningful both in Finland and Brazil.”
Experimenting with top chefs
With the help of Michelin‑starred restaurant Finnjävel and chef Henri Alén and the chefs of the Martha Association, the project will conduct hands‑on kitchen experiments to understand how plant cell materials behave during cooking. These insights will guide prototype development, supported by sensory evaluations from trained panels.
“The nutritional aspects are also important, and the prototypes will aim to meet nutritional claims, such as high protein or fibre content, “comments Prof Marjukka Kolehmainen from the University of Eastern Finland. “In addition, we will use the advanced in vitro models to thoroughly evaluate how the prototypes are digested within the human gastrointestinal system.”
Accelerating societal and public acceptance of cellular agriculture
Understanding public perception of plant cell-based foods is essential to accelerate products’ entry to market. Large‑scale consumer surveys in Finland and Brazil will investigate awareness, acceptance, and potential concerns about cellular agriculture. A very interesting part of the project is to compare the views on avocado production in bioreactors in two completely different countries: Brazil – currently a big avocado producer and consumer, and then Finland – a Nordic country that might produce avocados in future by cellular agriculture.
To bring the future of food directly to people, Cell2Food will organize experiential tasting events using VTT’s “Dinner in the Future” concept. These events will allow stakeholders, journalists, and curious citizens to experience plant cell-based dishes, helping researchers test communication strategies, gather sensory feedback, and understand how real‑world exposure influences attitudes.
Aiming for facilitating commercialization
Several industry stakeholders in each country will be surveyed to explore market readiness, commercialization potential, and value‑chain opportunities.
The project will bring in knowhow from various Finnish collaborators and stakeholders, as well as Brazilian actors. This collaborative work will focus on exploring business models, regulatory pathways, societal implications, and fair transition scenarios, thus supporting long‑term goals to develop new value chains for plant cell-based food solutions.
By integrating scientific research, culinary innovation, as well as consumer and societal insights, Cell2Food aims to advance cellular agriculture from laboratory benches to realistic food options that support climate resilience, responsible production, and sustainable dietary patterns.
For further information, please contact:
Emilia Nordlund, Research Manager at VTT and Principal Investigator of Cell2Food, [email protected], +358 40 5042963
Marjukka Kolehmainen, Professor, University of Eastern Finland, [email protected] +358 40 355 3617
- Project name: From lab to plates – co-creating and scaling up plant cell cultures for food applications
- Funding: Research Council of Finland, Project decision No. 372556/372559
- Duration: 2026–2027
- Partners: VTT Technical Research Center of Finland Ltd (coordinator); University of Eastern Finland
- Collaborators: From Finland: Finnish Food and Drink Industries’ Federation (ETL), Finnish Environment Institute (Syke), Medfiles, Agri-Food Cluster and Food Valley; From Brazil: Embrapa Food Technology and the University of São Paulo.
