The food industry is in the early stages of a massive transformation, powered by the combination of three major factors: consumers’ focus on health & wellness, sustainability and digital catch-up.​

​The health crisis is accelerating this shift with new consumer behaviors emerging and putting the spotlight notably on healthier, plant-based food and online delivery convenience.​

Consumption of plant-based meat has notably exploded thanks to perceived nutritional benefits (added fiber, antioxidants, probiotics and vitamins), improved safety (no bugs such as salmonella or E coli) and sustainability benefits (20 times less greenhouse gas than beef production).​

Food security and traceability to prevent contaminations appear as another consumer priority in an era where health concerns are high, food supplies are global and new foods emerge daily (plant-based alternatives). ​

As food and health are increasingly intertwined, a new generation of wearable tech and nutrition apps is also emerging to prevent and manage chronic diseases and, obviously, obesity.​

Ultimately, with the generalization of DNA testing and algorithms to predict glycemic responses to different foods, personalized nutrition should become reality.

At the production level, precision farming and technologies centered around big data and automation will help deal with a rising population, global warming and resource scarcity and achieve sustainability targets. Urban farming is the next evolution of our centuries’ old agricultural system. ​

​Using city’s rooftops to grow vegetables or to raise honeybees is a good start but indoor vertical farming is the way to go in order to reach mass production levels. New energy efficient lightning techniques coupled to sensors and automated computer-based management systems are giving life to this agricultural technique which delivers breathtaking results: compared to traditional farming methods, the best hydroponic projects are using 99% less water, 50% less energy and delivering an output multiplied by a factor of 89.​


Food Revolution: Lab-Grown Meat About To Take Off?

Despite the recent slowdown in the plant-based food category, alternatives to conventional meat keep gaining attention from policymakers, food producers and start-ups alike, amid livestock production producing high greenhouse gas emissions and requiring more land and water per calorie of food than crops. Accordingly, in his recent executive order on ‘biotechnology and biomanufacturing innovation’, Joe…

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