Current trends in food and beverage processing are for plant-based foods ingredients, and functional ingredients, with functional ingredients, sustainability, and impact. Biofortification will help deliver these targets and positively impact the world’s poor. Commercialization of biofortified crops is a win-win, market-based approach that applies business models and market forces to address development challenges at scale. Commercialization of biofortification is what’s needed to scale up biofortification for malnutrition in poor countries and advance food and beverages sectors with functional ingredients, sustainability, and impact by increasing the diversity of applications for biofortified crops to meet the needs of different consumer groups. The work done through public-private sector partnership at CGIAR on microwave processing of sweet potato purees, the commercialization of orange maize, bean innovation challenges, and product development with neglected crops millet and sorghum as examples. Our work with CGIAR, NCSU, HarvestPlus and SinnovaTek, McCain Foods, and Burton and Bamber Limited (Kenya) shows the potential of advanced microwave processing of biofortified sweet potato purees to will increase the shelf-life, bioavailability, digestibility, access, affordability, nutrient value, and diversity of products in the marketplace. RTI Innovation Advisors works with major philanthropic organizations, development partners, and academic partners to identify the role food and beverage companies can play in these emerging food science technologies and their market application and impact on nutrition.  Speaker: Tawanda Muzhingi, PhD