Considering global issues pertaining to rapidly growing population, resource scarcity, and economic inequality, the search for affordable food products is increasing. Food production could be transformed by synthetic biology, a rapidly growing field that combines biology and engineering. Designing and engineering biological systems using synthetic biology enables more sustainable and efficient food products and ingredients. This includes specially adapted cultures with improved nutritional composition, optimized production methods and genetically modified microbes for precise fermentation. These technological advances have the potential to reduce production costs, reduce resource use and improve environmental impact, all of which help reduce food prices for people around the world. However, issues of safety, regulation and public acceptance must be resolved before synthetic biology can be widely used in the food sector. This chapter emphasizes the necessity for a balanced strategy that considers both the advantages and disadvantages of this technology.