A consumer or industrial product made using biotechnology, where living organisms or their enzymes perform the manufacturing. In the food world, bioproducts include enzymes for baking and brewing, flavor compounds fermented by engineered yeast, vitamins produced by microbial culture, and the emerging category of animal-free dairy proteins made by precision fermentation. The appeal is sustainability and precision: microbes can synthesize complex molecules from simple feedstocks with remarkable efficiency, often replacing resource-intensive agriculture or harsh chemistry. Regulatory frameworks assess each bioproduct’s safety on its own merits, since the method of production does not automatically determine risk. As biotechnology matures, bioproducts are moving from invisible processing aids to headline ingredients, reshaping how food itself is produced.