Global population will reach 10 billion or even more by 2050, which will lead to exponential growth in our demand for food, while global food supply will continue to be under great stress. There is an urgent need to find sustainable food resources where recent food research has mainly focused on protein, fat has been neglected €“ but it should not be! While fat typically comprises a smaller fraction of meat or dairy, it is a key determinant of flavor, texture, nutrition, and visual appearance, all of which are correlated with consumer preference and willingness to pay. Fats are also critical for many body functions. Currently, coconut and palm oil are main fat sources in many of meat or dairy alternatives however they are unsustainable and even less healthy than animal fat. In addition, the use of other vegetable oils have sensory and stability issues. This talk will focus on biotechnical lipid production, the concept of producing animal lipids that gives the rich flavor and unique texture to meat or dairy products through microbial bioconversion with no animal involvement, which is an emerging technology approach to contribute to future food demand while reducing the environmental burden.