food-of-the-future-is-marked-by-technology:-cultured-meats-and-3d-printed-foodFood of the future is marked by technology: cultured meats and 3D printed food

Health, climate change and food waste are factors driving the use of technology in the food industry and giving way to food created in laboratories, personalized nutrition plans with artificial intelligence and 3D printed foods.

A report prepared by the TBWA advertising agency explains that the role of technology in food has gained strength.

TBWA conducted a review of consumer trends and analyzed industry advances in fifteen countries, and includes the results in the report titled “Welcome to the future!”, which reveals the willingness to adopt technology as a tool to resolve issues. in food matters.

The use of technologies in the food industry sets the tone for the diet of the future, which is already showing its advances with the laboratory cultivation of meat, dairy products and the design of personalized diets by artificial intelligence, among others.

In addition, the food industry works on the generation of food designed to meet medical requirements and physical and mental health.

3D printed food

“THE FILET – Inspired By Salmon”, 3D printed.
“THE FILET – Inspired By Salmon”, 3D printed.
Credit: Malidate Van | Pexels

3D food printers in the future would become just another appliance in our kitchens, for food preparation.

These are technological tools, they represent a great opportunity, a “smarter, less wasteful and wildly creative” food industry.

Although there was resistance to the use of technologies in food, there are two factors that have forced it to be considered, such as the decrease in resources and the increase in population.

Factors that influence the use of technologies in food

Jesús Fuertes, vice president of Strategy and Investment at TBWA in Spain, explains that there is a change in the vision of using technologies driven by “social and environmental problems force us to judge food differently. “We will seek more ethical, sustainable and inclusive food.”

Fuertes mentions three of the factors that emerge as the most important when making decisions both in the industry and in consumers:

  • The way the world eats causes about 70% of biodiversity loss, while estimates indicate that 56% more production is required to feed the projected population of 10 billion people in 2050.
  • Food production generates greenhouse emissions, especially from meat, dairy products and rice, which, if not controlled, could alone exceed the objective of limiting global warming to 1.5 degrees.
  • The growing relationship between food, health and medicine means that one in five adults goes beyond whether products are healthy or functional, but is interested in specific health benefits.

Fuertes points out that the current food system requires an interactive redesign to move from crowded supermarkets and ultra-fast food apps to creating new trends to avoid waste, as well as self-sufficiency, with the promotion of urban gardens.

The report also reveals that with the use of technology it will be possible to prepare a completely personalized a la carte meal, and “thanks to 3D printing this will soon be a reality”, as in the case of Top Table’s food printing system, which Prepare personalized nutritious desserts now.

They also refer to the case of the US Army, which “already manufactures 3D printed proteins adapted to the needs of each soldier,” indicates El Economista.

Keep reading:

. The world’s first 3D printed vegan salmon, now in supermarkets

. Use of recycled food revolutionizes the production of ice cream, pizza and flour in the United States

.The rise of plant-based foods: a healthy and sustainable alternative

.

By Scribe