It’s here: the next generation of Brizo FoodMetrics is waiting for you. Learn more.
It’s here: the next generation of Brizo FoodMetrics is waiting for you. Learn more.
Food innovations are changing the way we think about cuisine. Think about products with healthier or unique ingredients that do more for us than the usual stuff.
To succeed in this competitive industry, food manufacturers and suppliers must understand the market and the consumers they target.
In this article, we explore some of the most exciting advancements in the food industry.
Here are some in-demand food trends from throughout the world:
Business intelligence (BI) helps businesses understand what’s happening now and what might happen next in the market.
BI tools help businesses find the most profitable market segments and predict future trends. For example, during the baking boom in 2020, companies using BI were able to see the trend coming and adjust their supplies accordingly.
Brizo FoodMetrics is a great example of a BI tool that helps businesses with targeted insights. Brizo can identify high-potential leads, improving response rates and conversion.
It also helps streamline operations and enhance customer experiences by understanding and catering to what customers like, turning them into loyal patrons.
Food manufacturers and suppliers are realizing that the solution to food waste might be updating one of the oldest food preservation methods: drying.
Companies such as GTF Technologies are leading the way with new techniques to convert food scraps, like peels and husks, into digestible flour. These modern methods avoid the heat, preserving more nutritional value.
Now, the challenge is simpler: turning these ingredients into delicious new food products without the hassle of pickling carrot tops or frying fish scales. Focusing on natural, whole-food flour and powdered supplements can reduce the food sector’s environmental impact by about 10-15%.
With its linear “take-make-consume-dispose” model, the global food system plays a big role in climate change, contributing to a third of global greenhouse gas emissions.
Shifting to a circular model can make a huge difference with a “reduce-reuse-recycle-remove” approach.
On the farm, this means using practices like no-till farming and cover cropping to build soil health and sequester carbon. Agribusinesses are also turning to anaerobic digesters to convert waste into renewable energy and using agri-voltaic systems to combine farming with solar energy production.
Downstream, we’re seeing exciting innovations like upcycling brewers’ spent grain into bread and pasta and South Korea’s impressive program that recycles 95% of household food waste into feed, fuel, and fertilizer.
Steakholder Foods is at the forefront of additive manufacturing in the food sector. Over the past year, they have rolled out several groundbreaking 3D-printed foods, including grouper, steak, eel, and plant-based shrimp.
Their 3D food printing process uses DropJet and Fusion technologies and a proprietary NutriBlend material. This allows them to recreate the authentic textures and flavors of traditional meat and seafood without any raw material loss.
With plans to sell their first DropJet printer in 2024 and further advancements in cultivated meat, Steakholder aims to offer plant-based products that match the taste, texture, and price of animal-based equivalents soon.
Yum! Brands, the powerhouse behind KFC, Pizza Hut, Taco Bell, and The Habit Burger Grill, is investing heavily in technology with plans for AI-powered fast food.
Yum’s chief digital and technology manager, Joe Park, shared the company’s AI-first vision for quick-service restaurants. A.I., combined with restaurant data analytics, is set to revolutionize every aspect of the dining experience, from improving customer interactions to streamlining operations.
With California’s new minimum wage law raising pay for fast-food workers to $20 per hour, many operators are turning to A.I. to cut costs and boost sales.
Let’s talk about a game-changing innovation in fruit preservation: microbial stickers. These plant-based, non-toxic stickers are coated with an antimicrobial substance that mimics natural plant chemicals.
It slows the ripening process and extends the shelf life of fruits like apples, avocados, mangoes, and citrus by up to two weeks.
These stickers effectively protect fruits from fungal and bacterial infections without sprays or coatings. They are easy to apply and cost-effective, making them a perfect fit for commercial use.
This technology involves cultivating animal cells to produce high-protein food ingredients without the need for traditional farming.
A leading company in South Korea in this field recently secured approximately 8 billion won in investment from a diverse group of domestic venture capital firms. Their innovative work includes a ‘floating cell lineage development platform’ with 13 specialized cell lines from various organisms like cattle, poultry, swine, and fish.
They launched ‘Balboa Kitchen,’ a B2C convenience food brand, to incorporate cell-cultured ingredients into consumer products and are expanding their distribution channels.
Tools like A.I. and IoT sensors can improve the accuracy of food loss monitoring and enhance food quality control. For instance, IoT sensors can track transport conditions such as temperature and humidity, preventing spoilage during distribution.
Indonesian companies are already making strides in this area. For example, eFishery uses IoT to optimize fish and shrimp production, reducing costs and increasing yields. Meanwhile, Waste4Change utilizes organic waste processing methods, such as Black Soldier Fly larvae, to recycle food scraps.
Blockchain technology is making waves in the agro-food sector. Every detail, from soil analysis to workers’ rights, can be transparently tracked and verified with blockchain.
It enhances collaboration, helps identify inefficiencies, and reduces the need for multiple intermediaries. Consumers increasingly value products from sustainable and transparent supply chains.
Studies show that sharing supply chain information through blockchain boosts consumer confidence and achieves sustainability goals.
Traditional methods of heating and sterilizing food often reduce its nutritional content. But thanks to emerging techniques, we’re seeing significant improvements. Washington State University (WSU), in collaboration with the U.S. Department of Defense and food companies, has developed an innovative method called microwave-assisted thermal sterilization (MATS).
MATS, along with microwave-assisted pasteurization, helps preserve the nutrient quality of ready-to-eat meals while also reducing the need for added salt. These methods are 30% more energy efficient than traditional canning methods, which typically range from 10-15% efficiency.
Aerosol food technology utilizes pressurized systems to extend the shelf life of food products while ensuring consistent quality. The technology involves using non-toxic gases to create an airtight seal, preventing spoilage and preserving the nutritional value of the food.
One of the major benefits of aerosol technology is its ability to reduce food waste. By keeping products fresh for longer, it minimizes the amount of food that ends up being discarded.
Moreover, aerosol packaging is lightweight and compact, which reduces transportation costs and the carbon footprint associated with food distribution. This is particularly useful for products like cooking sprays, whipped cream, and even nutritional supplements.
Personalized nutrition, or precision nutrition, provides individualized dietary advice based on genetic, environmental, and lifestyle factors. It is proving highly profitable for companies offering it as a service.
The primary health benefit of personalized nutrition is its individualized approach. Rather than a one-size-fits-all method, it provides specific dietary recommendations based on unique dietary needs, health conditions, and allergies.
According to business intelligence platform Statista, the global personalized nutrition market was valued at 8.2 billion U.S. dollars in 2020 and is expected to double by 2025.
Food innovations are transforming the way we eat, bringing healthier, more sustainable options to the table. From advanced drying techniques to AI-powered fast food, these trends are shaping the future of the food industry.
At Brizo FoodMetrics, we help food professionals understand and act on exciting foodservice trends. Want to see how our platform can work for you? Start your free trial today — and take the first step towards staying ahead in the food industry.
