New extraction and fermentation processes offer access to a wide range of products for the food and feed industry from resources that have been insufficiently tapped to date. These include, for example, alternative proteins from plants, insects or microalgae, but also (modified) carbohydrates. Further functional ingredients can also be obtained from microorganisms and microalgae or via new fractionation technologies from byproducts from the agricultural and food industries. Due to their antioxidant, immunostimulant or antimicrobial properties, they are suitable for use in animal feed or as food supplements. For this purpose, we develop cultivation methods and product-friendly separation processes, for example for extraction and purification.