In these unsettling times, it’s easy to be overcome with uncertainty. Those of us who monitor food trends—from the farmer to the consumer, from the grocer to the financier—are amazed to find the food supply chain is still standing after all of the troubling events of 2022.
Despite the ups and downs of the COVID pandemic, climatic change, geopolitical conflicts involving the world’s largest supplier of wheat, and the seemingly uncontrollable wildfires destroying millions of acres of arable land in different places around the world, we still manage to plant crops and process, store, pack, and transport them where they need to go. We may not be doing this optimally, however.
Therefore, our task is to explore the potential to repair what was broken and sustain—even improve–the food chain so it can take us healthfully into the next century and beyond.
As stated by Hadar Sutovsky, Vice President of External Innovation at ICL: “The global food system needs to reinvent itself over the next 30 years in order to produce 50% more food, help 2.5 billion people escape from malnutrition, and cut approximately 13 gigatons of carbon emissions.”
This task may not be as formidable as it sounds. As one of the global leaders in finding solutions to challenges to the sustainability of the food supply across the world, ICL is here to share thoughts on food tech trends in 2023 that we expect to enhance innovative food technology and market growth in the near future.
Food Trends to Watch Closely
With the global population predicted to reach 9.8 billion by 2050, food tech innovation will need to develop efficient and affordable ways to increase food availability and significantly reduce the accompanying waste. A more practical and sustainable approach will require new and expanded approaches to food production and nutrition, as well as key environmental and social issues.
Trend #1: Sustainable food production
Sustainability requires the use of food production methods and growing techniques that protect the environment, public health, and animal welfare. These methods involve finding new ways to grow food and new places to do so.
Innovative food technology and growing techniques
In the past, we coaxed additional crops out of the earth through mechanical means (bigger, better machinery) or genetics (better seeds, more effective fertilizers, etc.).
Future food tech innovations will involve food tech accelerators utilizing innovative agtech solutions such as digital technology, particularly automation (use of robots, drones, and autonomous tractors to keep track of growing patterns under a variety of conditions) and precision farming (adjusting rates of irrigation and applying inputs to match crop needs rather than at set times, frequencies, and amounts).
Innovative locations for plant growth
Expect to see more localized urban farming, with food being produced closer to where people live to reduce storage and transportation costs while promoting food safety; vertical farming, with crops grown in vertical layers; and hydroponics, with plants grown in nutrient-rich water.
These are particularly effective in reducing water, soil, and space than traditional field farming, yet they still produce a lot of food. For example, AeroFarm–the world’s largest vertical farm, located in Newark, New Jersey—carries out vertical farming on a large scale with impressive results. Its creators say it is 390 times more productive per square foot than your average field farm.
Fairtrade. Sustainability also applies to the human element in the food chain. There are growing demands by the public to see workers paid a living wage and for long-term trade relationships to be developed to ensure the sustainability of the human component of the food chain.
Environmental sustainability
The United Nations World Commission on Environment and Development has taken the initial step toward finding a solution by defining it. Sustainable development, according to the UN, means “meeting the needs of the present without compromising the ability of future generations to meet their own needs.” This suggests the need to prevent waste from accumulating in the first place. A circular economy has been proposed as a means of doing so.
A circular economy is based on three principles: elimination of waste and pollution, circulation of products and materials, and regeneration of natural resources. Such an economy can go far in helping society make the transition to renewable energy. It could be a resilient system, one that is good for business, people, and the environment.
Elimination of waste and pollution. According to the UN Environmental Programme (UNEP), more than 11 billion tons of solid waste are collected every year worldwide. In Europe alone, only one-third of municipal waste is recycled.
In 2022, the World Economic Forum reported that 20% of global methane emissions and 3.3% of global greenhouse gas emissions came from waste. Perhaps the most important concern is the health and welfare of the individuals responsible for collecting waste and disposing of this waste.
Circular economies are expected to become more common in the near future as more and more companies try to find ways to reduce waste and manage it. An example of an efficient way to reduce pollution has been proposed by the multinational financial advice firm Price Waterhouse Cooper (PwC), which suggested that artificial intelligence (AI) can play a crucial role by helping workers keep track of waste bins that need to be emptied and timing the treatment of sewage, waste pickup, and transport.
Circularity and regeneration of products of materials. In a word, recycling. Biodegradable materials that cannot be reused (e.g., certain food byproducts) can be recirculated into the economy through composting, which involves the anaerobic digestion of the material to release valuable nutrients (e.g., nitrogen, phosphorous, potassium) into the soil to help rejuvenate it, making it easier to grow more food or renewable materials (wood, cotton, etc.) in it.
Recycling may also involve “sharing.” A community garden is a prime example of this concept. If every user agrees to follow guidelines designed to preserve the health and productivity of the land they are sharing, the bounty of that land could go a long way.
Design can be a key to success in recycling. Takeaway food containers, for example, could be made out of material that is easily degraded and can be added to the compost heap, thereby replenishing the land. An example of a company that has been successful in designing its products for recirculation is Ecovative, which makes packaging materials out of agricultural byproducts and mycelium (from mushroom roots). The latter grows without the need for light or water. It is dried and heated to stop the growth and kill any pathogens. It can then be added back to the soil.
Social sustainability
Today’s consumers are demanding sustainable practices and accountability from companies involved in food production. They want farmers to receive fair compensation for their work. They want supply chains to become more inclusive. They want to see better animal care. Most of all, they want to see conscientious management of resources to reduce any negative effects on the environment.
Almost everyone along the food chain now finds it essential to provide such information to keep current customers happy, attract new customers, and gain the trust of both.
Expect to have to find efficient ways of letting customers know where their food comes from and how it gets to them, as well as how it is made and who produced it. Transparency, trust, and traceability will become essential to keep consumers happy as well as build brand loyalty. Also expect to have to explain to customers how your food products can help them meet their goals for achieving physical, emotional, and psychological well-being.
Trend #2: Consumption and development of plant-based proteins will continue to rise
As the world population continues to increase and available arable land continues to decrease, consumers and manufacturers are seeking more cost-effective, healthy, sustainable, and convenient food solutions.
As consumers become more conscious about their choices and seek healthier and more sustainable food alternatives, alternative proteins will remain at the forefront of the food industry trends.
Some consumers are attempting to contribute to this cause by adopting a flexitarian approach that will help build a more resilient food system that fulfills their nutritional needs sustainably without sacrificing food quality, mouthfeel or flavor. A flexitarian diet has given consumers the option to continue to enjoy eating animal-based proteins but reduce their consumption by replacing them with the next generation of plant-based proteins.
In the near future, the choices for consuming meat will most likely be plant-based meats and cultured meats. And don’t be surprised if your computer’s printer also plays a role.
Plant-based meats
The first step toward increasing the use of alternative proteins is to encourage the public to replace meat-based protein with plant-based protein. This may not be as difficult a task as it would seem, given that the market for meat alternatives is already thriving. Many chains routinely stock plant-based burgers. Plant-based meat alternatives could account for 6 percent of the global meat industry by 2030. This is where cultured (lab-grown) and plant-based meats come into play.
Plant-based meats are expected to provide protein in amounts comparable to those provided by meat—if not more. These alternative proteins are derived from crops grown on land and in the sea. They can be readily manipulated to mimic the texture and taste of “real” meat. Easily manipulated “vegan-friendly” proteins can be derived safely through the fermentation of yeast, fungi, and bacteria. Relatively high-protein fruits and vegetables-– nuts, peas, jackfruit, etc.–can also provide large amounts of vegan-friendly proteins.
To continue to respond to consumer needs, manufacturers will continue to invest in developing plant-based proteins. According to Globe Newswire, the rising demand for protein-based food products is expected to be a major driver in the growth of the global health and wellness food market.
Cultured meat
Those who don’t want to switch to plant-based meats can explore meat grown in a petri dish. Cultured meat is genetically the same as real meat but reduces the need for factory farms and animal slaughter. It’s still a bit early to determine how well it will be received by the public, although the marketplace – and regulators – appear to be coming around to the idea. In 2020, Singapore became the first nation to approve cultured meat for sale, and in 2022 the Food and Drug Administration (FDA) gave it a green light.
3D printing technology
There may even be a role for 3D printing in food production. In 2020, NovaMeat, a Barcelona-based startup successfully created the world’s first 3D-printed piece of “meat” that mimics the fibrous nature of real meat. Since then, many companies have entered the plant-based meat market.
Trend #3: Affordability
The cost of food plays a determinant role in food choices and access to healthy and nutritious diets. The UN’s Food and Agriculture Organization (FAO) states that “there are 3.1 billion people across the world who cannot access a healthy diet, and 45 million children under the age of five suffer from wasting, the most severe and the deadliest form of malnutrition.” Consumption decisions are expected to be centered around budget constraints and affordability will continue to be a key obstacle to accessing nutritious foods.
We have already witnessed the devastating effect of COVID on the food chain over the last several years and its effect, in turn, on food availability and costs. This year, we are witnessing similar effects of geopolitical conflicts on the food chain and the expected outcome: higher prices.
It’s virtually impossible to predict climate variability, and conflict, no less a pandemic. Our best bet is to keep the food supply chain as safe as possible by being careful about things that are under our control–food choices, sustainable food production processes, and waste management—and, where necessary, call on technology to help.
Trend #4 Trust and Traceability
In addition to sustainable practices, today’s consumers are demanding accountability from companies involved in food production. They want farmers to receive fair compensation for their work. They want supply chains to become more inclusive. They want to see better animal care. Most of all, they want to see conscientious management of resources to reduce any negative effects on the environment.
Almost everyone along the food chain now finds it essential to provide such information to keep current customers happy, attract new customers, and gain the trust of both.
Expect to have to find efficient ways of letting customers know where their food comes from and how it gets to them, as well as how it is made and who produced it.
Transparency, trust, and traceability will become essential to keep consumers happy as well as to build brand loyalty. Also expect to have to explain to customers how your food products can help them meet their goals for achieving physical, emotional, and psychological well-being.
Trend #5: Health and Wellness
The way consumers think about health is changing. The concept of health is becoming much more holistic. Consumers not only care about their physical well-being anymore but also about emotional and mental health.
The global health and wellness food market size is expected to grow by 2030 to USD 1,365.60 Bn. This expansion is mainly due to the rising adoption of healthy eating habits. Consumers are proactively seeking healthier and more sustainable food alternatives, beverages, and supplements to support their physical and mental well-being.
Nutrition. The major health concerns in the Western world today are strongly coupled with the excessive intake of certain types of foods. Cholesterol and saturated fats have been targeted for reduction to prevent heart disease; sugar has been targeted to prevent diabetes, heart disease, obesity, and other health problems. Innovative technological approaches have been designed to preserve heart health.
Efforts to provide protein-rich alternatives to meat are described in Trend #3 (Alternative Proteins). Milk alternatives have also been proposed to reduce cholesterol and saturated fats. For many, that means turning to vegetable-based milks, such as almond milk or soy milk. A company called Yofix has come up with another approach: a soy-free fermented plant-based yogurt suitable for any vegan palate.
Alternatives to sugar have been proposed for decades in response to consumer demands. There are two major barriers to the development of acceptable alternative sweeteners: taste and function. Many alternatives leave an unpalatable aftertaste.
Others can’t carry out the culinary functions expected of them–to contribute to the color, texture, mouth-feel, and extended shelf-life of food products. An Israeli company—Incredo Sugar—has developed a product that may overcome both barriers. Made from regular cane sugar, it provides the sweetness consumers expect but uses half as much sugar.
More on the subject:
Food Tech – The Next Frontier
Alternative Proteins: Satisfying the Increasing Protein Demand Sustainably
Shaping Food Trends of 2024 – Sustainability, Diversity and Wellness
About ICL
As you can see, sustainability will be the key to making food tech advances in the coming year—the ability to sustain food production, technical innovations, safety, and affordability.
ICL is committed to sustainability in all of these areas–and more—to protect the health, future, and well-being of our planet. To this end, we are looking forward to the following in the near future:
I. Becoming carbon neutral by 2050
II. Reducing absolute greenhouse gas emissions by 30% and seeing renewable energy represent 50% of total energy consumption by 2040
III. Increasing circular economy and water savings impact by recycling an additional 3% of waste from streams each year
Conclusion
We have reached a point in history when many of the tasks needed to feed the masses may be carried out in the science lab more than on the farm. No matter how technologically advanced we become, however, we still have to monitor the food chain for any glitches that can slow production, increase costs, or threaten food or environmental safety.
Hadar adds “In order to make it possible to push agrifood systems towards sustainability and resilience, innovative solutions and investments to the sector’s challenges should be directed to all across the agrifood value chain.
Recent conflicts have shown that excessive dependence on essential food items from a few countries poses a serious threat to global food security. This presents opportunities for more disruptive solutions that could interlink through flows of goods and services and generate long-term resilience.”
As you ring in the new year, use this article as a guide to some of the food tech trends in 2023 you should be on the look for. This will keep you, your customers, and your environment happy.
