Innovations in the food sector are always coming. Since the use of agrigenomics to improve production in extreme conditions, the irruption of 3D printers in the food sector or the launch of cultured meat, all these important innovations will make life easier for the growing demand of consumers.
The world-renowned technology entrepreneur and American philanthropist Kimbal Musk, owner of The Kitchen Restaurant Group, said not long ago: “Food is the new internet“. Without a doubt, the impact of technological innovation in the world of food culture has only just begun. In a world in constant change and evolution towards more sustainable ways of life, the inclusion of new foods in our diet like novel conservation techniques has a healthy and sustainable point of view… Undoubtedly, the future of humanity passes through new trends that will reach our restaurants, our schools and our farms.
Biotechnology and the environment, a winning combination
One of the obsessions of innovation in this field is to produce more with less impact on nature. Many projects have taken the initiative to protect the environment. From the creation of side orchards that take advantage of vertical spaces in large cities to produce fruits and vegetables; to a productive system based on cultivation by ‘hydroponics’, a method of strange name that uses mineral solutions instead of soil and allows considerable water savings; to the use of biotechnology to develop superfoods that can be produced in increasingly smaller spaces and threatened by water shortages.
Agrigenomics has also positioned itself as one of the greatest challenges in food science. In this sense, genetic and molecular research applied to horticulture has helped to achieve more resistant, productive and environmentally sustainable plant varieties; without a doubt, a great achievement for the challenge of feeding a growing global population.
A la carte and 3D menus, animal protein without sacrifice…
The trend towards the personalisation of menus, capable of responding to our biological needs, allergies or food intolerances without having to renounce these foods is positioned as one of the greatest food achievements of the past decades, being able to combine gastronomic and health innovation for the benefit of consumers. All this with the possibility of preparing the menu using 3D printers, a reality closer to what we imagine according to the latest experts. That will undoubtedly change the gastronomic landscape completely.
Another of the most eagerly awaited featured is related to animal protein. In this search for new options more ecological than the current system of industrial livestock, the arrival of cultured meat into the market is a food revolution to have its origin in environmental and animal concern. Using animal cells, we obtain a product with a very high percentage of natural animal protein but slaughter-free. Without a doubt, great news for all nature lovers who are concerned about the ecological footprint of what they consume.
Nanotechnology, the fight against food waste
Nanotechnology also has a place in all these innovations, through the development of indicators that alert consumers of the state of a product, either through the diffusion of gases or the progressive discolouration of the product when it is no longer in good condition. An advance that will make life easier for consumers while at the same time preventing food waste.
We are on the way of a food revolution that has already arrived in our lives. Because the future is not about space suits or trips to the moon, but about safeguarding what is most precious to us: the Earth.