Food innovations are urgently needed to foster healthy diets for the growing and ageing world population. In Singapore, urban aquaculture seafood, plant-based and cultivated meats (e.g., cell-based fish) will play a critical role in sustainably tripling domestic food production by 2030 as highlighted in the Singapore Food Story. The Good Food Institute and start-ups such as Umami Meats are major drivers of this food revolution. Health benefits include reduced risk of foodborne illness and possibly food allergies, which are under investigation as part of food safety assessments. Academics at JCU’s Tropical Futures Institute are pioneers in this field. Join us for a dive into the world of future foods!