The food sector is a crucial industry that affects public health, the environment, and the economy. In recent years, several global trends have emerged in food innovation that are transforming the sector, including:

 

-          Plant-based alternatives: There is growing demand for plant-based alternatives to meat, dairy, and eggs. Plant-based products offer several benefits, such as lower environmental impact, improved animal welfare, and potential health benefits.

 

-          Clean labeling: Consumers are increasingly concerned about the ingredients in their food and are demanding more transparency and simplicity in labeling. Clean labeling involves using natural, recognizable ingredients and avoiding artificial additives, preservatives, and flavors.

 

-          Sustainable packaging: Packaging is a significant contributor to the environmental impact of the food industry. Innovations in sustainable packaging, such as biodegradable or compostable materials, can help reduce waste and pollution.

 

-          Personalization and customization: Consumers are seeking personalized and customized food products that meet their specific dietary needs, preferences, and lifestyles. Advancements in technology, such as artificial intelligence and machine learning, can help companies offer personalized recommendations and products.

 

-          Food safety and traceability: Consumers are increasingly concerned about food safety and want to know where their food comes from. Innovations in blockchain and other technologies can help improve traceability and transparency in the food supply chain.

 

-          Food waste reduction: The food industry is a significant contributor to food waste, which has environmental, social, and economic consequences. Innovations in food processing, packaging, and distribution can help reduce food waste and improve sustainability.

 

Overall, these global trends in food innovation are driven by changing consumer preferences, concerns about health and the environment, and advancements in technology. Companies that can innovate in these areas can create competitive advantages and contribute to a more sustainable and equitable food system.

 

FOOD 2030 PRIORITIES

 

Nutrition and health 

• Increased insights into how food and food processing affect the health of individuals. 
• Strategies to improve the delivery, digestibility and bioavailability of food elements (e.g. bioactives) and to reduce non-communicable, nutrition-related diseases. 
• New approaches to adapt food supply to the needs of specific vulnerable groups (e.g. an ageing population). 
• Improvements in food safety and security assessment to increase responsiveness to crises. 

 

Climate and sustainability 

• Optimising the integration into processes, products and diets of new sustainable food sources (e.g. alternative proteins) that contribute to the reduction of greenhouse gas emissions. 
• Improved data capture and data management related to the sustainability of food processing. 

 

Circularity and resource efficiency 

• Approaches towards minimal processing including new non-thermal technologies (e.g. pulse electric field, high pressure) to reduce energy and water use in processing and new active and smart packaging to prevent or reduce food waste. 
• Strategies to reuse and valorise food waste. 

 

Innovation and communities 

• New approaches to engage consumers in the shaping of their food and to increase trust. 
• Strategies to increase the capacity of SMEs in the food-processing industry to take part in innovation and digitalisation in food systems. 
• New models for food production and distribution