Trends and Innovations in Food Technology for 2022 and Beyond
As recently as the decade following World War II, most people lived on the fresh produce from farms delivered to local, privately owned shops. Now the heydays of the independent dairy, butcher, greengrocer, and baker have passed to be replaced by a giant food and beverage industry with a global market worth close to a trillion in any hard currency. Much of what we eat today is processed and then packaged, canned, bottled, freeze-dried, frozen, or pre-cooked. Most of our meals are now the product of food technology rather than prepared from fresh, unadulterated ingredients. Changing trends and innovations are an integral feature of F&B tech, just as in other industries. Let us explore some of the anticipated changes for this year and the future.
Affordability and consumer preferences will continue to be the industry’s fundamental drivers. However, in the light of the UN’s prediction that the world population will reach 8,5 billion by the end of the decade, the likelihood of food shortages appears real. This prospect will provide a powerful motivation to develop the food technology needed to increase yields and might lead to a change of heart about genetically modified crops.
Agriculture is a significant producer of greenhouse gases and the biggest consumer of water, a commodity that is already dwindling. Farming must become more productive and more sustainable to meet future needs. Hi-tech or so-called “nerd-farming” may offer a partial solution. An increasing number of farms now employ moisture and temperature sensors, robotics, and drones with photographic and GPS capabilities to improve yields and profits and reduce environmental impact. However, future food technology will also be exploiting less conventional ways to satisfy our appetites.
Nowadays, many consumers favour the vegan lifestyle. However, there is no substitute for a chargrilled steak for many others. Do not be surprised if, in the near future, your favourite cut of beef is grown in a Petri dish and 3D printed. Plant-based meat burgers, bacon, and sausages are already on the shelves and gaining widespread market acceptance. That said, green food technology could provide a few more surprises in the quest to keep us well-fed.
Upcycling and recycling are terms we would typically associate with used cooldrink cans, glass, and plastic bottles. However, one well-known beverage company is now using upcycled coffee berry husks to create a tasty new cold drink. Likewise, several companies currently employ recycled food waste and 3D printing to create more sustainable foodstuffs. The latter option offers an opportunity to introduce essential vitamins and minerals to promote consumer health. Hospital patients could also benefit from this type of food technology by enabling dieticians to design meals to meet their specified dietary requirements.
Whether printed or fabricated by other means, algae, yeasts, and upcycled or recycled materials, albeit heavily disguised, appear destined to play a significant role in our future eating habits. However, there is one prediction of which we can be assured. Tequisa, a company responsible for over 100 additives for preserving and enhancing food quality, will continue to be a leader in the ongoing bid to leverage food technology to ensure healthy nutrition and more sustainable fisheries and farms.
