7 Innovations That Can Change The Future Of Food

The world's population is growing, and climate change is posing a threat to human existence. What is important to note is the significant drop in food production. That has resulted in drastic changes in how people produce and consume food. Fortunately, there are myriads of innovations that offer solutions to a variety of challenges pressing the food industry.

The modernization of food production has led to the discovery of various possibilities that were once impossible. Here are the seven innovations poised to change the future of food and impact our health and how we lead our lives.

Table of Contents

Popularization of Plant-Based Protein

Proteins are vital nutrients that are significant in building and maintaining muscles, strengthening bones, and supporting your brain’s cognitive function. Lack of protein can lead to fatigue, hair loss, and poor memory. To evade such consequences, most people always opt for a protein-rich diet.

Soy is an excellent source of protein with nutrient-dense properties like other plant-based foods, which help individuals maintain optimal health. Unlike animal-based proteins, plant-based proteins gain polarity because they are easier to grow. In addition, U.S. soy is less damaging to the environment.

Other plant-based proteins that you should try out besides soybeans include peanuts, lentils, almonds, chickpeas, quinoa, spinach, and kidney beans. Meat substitutes like tempeh and tofu are also popular options.

Research shows that plant-based protein sources typically lack some essential amino acids. Therefore, to overcome the drawback, it’s crucial to consume a variety of plant protein sources.

Furthermore, plant-based proteins tend to be less efficiently absorbed when compared to animal-based proteins. They may lack sufficient vitamin B12, typically found in animal-based products. Nonetheless, the benefits of plant-based protein sources, particularly US soy, outweigh the downsides and significantly promote a healthy lifestyle.

3D Food Printing

The ongoing study and development of 3D food printing food is a captivating development in food technology. Given the extensive adoption of 3D printing technology in recent years, such developments were perhaps inevitable.

3D food printing involves:

• Constructing the final product layer by layer.
• Offering unrestricted options for the final shape, ingredients, and texture.
• Customizing and offering endless tastes and flavors of edible products.

Overall, 3D food printing allows you to have tailor-made dishes that suit your preferences and flavors. Food producers and outlets are expected to embrace 3D printing technology to compete favorably or complement the expanding prominence of robotic chefs.

In the coming days, food production will be a thrilling experience because 3D food printing significantly reduces food waste while fostering the creation of high-tech, nutritious food options that revolutionize traditional recipes. 3D printing of food will also stretch the boundaries of artistic expression to transform the culinary arts.

Modernization of the Old Processing Techniques

Technological advancements have impacted various sectors, and the food industry is not an exemption. That is why the old food processing methods have returned over recent years. Indeed, conventional food processing methods were tried and proven to work effectively in food cooking and preservation.

Fermentation has garnered significant traction as fermented products have become increasingly popular. The original fermentation method combined rotting fruit with wild rice and saliva ingredients. The mixture was left to ferment in small quantities. However, this method has been refined over time, and less preferable constituents have been eliminated to improve the quality of the final product.

Currently, technology enables safer and much more efficient large-scale fermentation. The introduction of accurate temperature controls, sophisticated analysis tools, and other cutting-edge equipment has helped to meet the rising demand for fermented products safely.

Dehydrators and Food Waste Digesters

Food waste is a growing problem, with approximately 40 percent originating from restaurants. That negatively affects food security and the environment.

After noting the detrimental effects of waste food, experts in the food industry are now addressing this problem by developing dehydrators and food waste digesters. These machines convert organic refuse into products with added value.


In addition, other solutions give complete transparency regarding the origin of the food and information concerning harvest quality to determine the shelf life of a product. That goes a long way in reducing food waste and enhancing food security.

Introduction of Robotic Chefs

Moley is inventing a fully autonomous kitchen, Robochef, which can replace restaurants and top chefs. The arms of Robochef are fully flexible to assume human movements with the same precision, quickness, and sensibility as human chefs.

The innovation is expensive, with each automaton chef estimated to cost $15,000. However, the company plans to create a well-equipped kitchen that can be controlled by a touch screen or mobile application, similar to a home delivery restaurant.

Vertical Farming

Vertical farming solves the low food supply due to urbanization and land scarcity. The concept of vertical farming entails the construction of farming structures in which crops can be cultivated at each level.

OArtificial lights are often used in areas where sunlight is scarce. Usually, vertical farming is an innovative and environmentally friendly alternative to conventional agriculture. As technology advances, it will represent the future of large-scale agricultural production.

Availability of Personalized Nutrition

Personalized nutrition is tailoring a person's diet based on their genetic makeup to match up with various food categories and other consumables. Companies offer personalized nutrition products by requesting a sample of a client's genetic material to create a personalized dietary plan.

• Even though personalized nutrition is still in its inception, many expect to create a customized
• A nutrition plan will offer accurate forecasts to improve an individual's optimal diet through genomics.

The relationship between an individual's unique genetic composition and their body's reaction to certain nutrients has been investigated by scientists. Some individuals can assimilate specific nutrients more efficiently than others. The "one-size-fits-all" approach to food and nutrition is anticipated to replace a genuinely individualized dietary plan as personalized nutrition becomes more sophisticated.

The verdict

Generally, technological developments are causing a radical transformation in the food service industry. Plant-based protein's rising popularity, 3D food printing, food waste digesters, and vertical farming are some of the innovations that will alter the course of food production in the future. These developments promote healthier lives while increasing food production and decreasing wastage.