The need for sustainable healthy foods has pushed the development of new technologies as well as recovered some of the ingredients and cooking methods used in the past.

We look into what the future holds for the food industry and into some of the current trends.

Eating more varied and more plants

75% of the world’s food supply comes from just 12 plants and five animal species. Greater diversity in our diets is essential as the lack of variety in agriculture is both bad for nature and a threat to food security.

Besides, raising livestock requires a lot of natural resources, like water, grain, and land. The process of getting meat to consumers also wastes a lot of energy. 

Eating a higher variety of foods that are environmentally friendly, have a high nutritional value, and are easily accessible, has become a necessity for all and a choice for some.

The rise of the “super foods”

Super foods are natural foods that are especially nutrient-dense while generally being low in calories so they can be eaten in small portions to fully get the nutritional benefits. In addition, when they are also sustainable eg. produce high yields and tolerate challenging weather, they become future foods.

Legumes: with almost half of the footprint of beef, and pack with proteins, they also enrich the soil in which they are grown and support the recovery of land as part of crop rotation. Some of the most nutritious types are still not very popular in Europe like Adzuki, Black Turtle, Bambara and Cowpeas beans. Another advantage is that they can be eaten fully matured or as sprouts.

Super foods are natural foods that are

nutrient-dense while generally being

low in calories. When they are also

sustainable they become future foods

Cereals and grains: they have been part of our diets for thousands of years. Some are readily available whilst others need to be brought back into the food system. The list of the most sustainable and nutritious ones includes varieties such as Amaranth, Teff and Wild rice (actually not a rice but a seed of a semi-aquatic grass). As well as gluten free types such as Fonio, Quinoa and Buckwheat.

Fruit-vegetables: they are sweeter and contain a higher amount of carbohydrates, vitamin C, fibre and water compared to vegetables. Examples include squash, tomatoes, aubergines, peppers, okra and courgettes. This type of foods is very versatile and can be eaten in different ways from boiled, to raw to fermented to baked, which also adds to their many advantages.

Alternative proteins: algae

Alternative proteins, such as those derived from algae, are gaining attention as sustainable and nutritious food sources. There are numerous environmental and health advantages associated with algae, including that they can be grown in water and don’t require arable land; algae absorb CO2 during photosynthesis; and the fact that they are packed with vitamins, proteins, minerals and omega-3 fatty acids.

Algae can be used in various processed and unprocessed forms, including powders, supplements, and as ingredients in foods and beverages. Common types of edible algae include:

Spirulina: a blue-green algae available in powder or tablet form. Add to smoothies and juices for a nutritional boost.

Chlorella: another type of green algae, often sold as a powder or in tablet form. Ideal in smoothies and juices.

Nori: a type of red algae, commonly used in sushi wraps and chopped over salads.

Kelp: a brown algae available in dried sheets or as a supplement. Use in soups and stews for some added flavour and nutritional boost.

Dulse: a red algae available in dried form or flakes. Perfect as a nutritional complement to our salads.

Agar-Agar: a gelatinous substance derived from red algae, used as a vegan gelatine substitute.

Sea Grape: a green alga often used in salads, especially in Asian cuisine.

3d printed foods

Food 3D printing is a rapidly advancing innovative technology that uses 3D printers to create food items by depositing layers of ingredients based on digital designs. The result could be a perfectly shaped burger that has actually been made using plant based ingredients.

The process starts with a 3D model of the desired food item. The cartridges are loaded with edible ingredients (often in paste or puree form), which are deposited by the 3d printer layer by layer, following the digital model, to build the food item.

Some 3D printers would have built-in cooking or baking capabilities, while others print raw food that must be cooked separately.

A technology still in development, 3D printing can offer some clear benefits in areas such as personalised nutrition as allows for more control and tailoring of nutrition; creative cuisine as design can be intricate; and food sustainability, as alternative ingredients not widely popular can be used to create foods. Food waste can also potentially be reduced thanks to the precision associated with the 3d printing process.

The main minus point of 3D-printed foods is that some of it would fall into the ultra-processed food types. This is because they often lack whole foods and require a lot of additives, such as thickeners. 

3d printing is a rapidly advancing technology

that creates food items by depositing layers

of ingredients based on digital designs

Back to the future

As well as innovative solutions, the search for sustainable nutritious food have led us to rediscover some old cooking practices and eating related lifestyle choices.

Within those trends, we find the rise of fermented foods and drinks and the grow-your-own food movement. As well as, creative approaches around zero waste-based recipes.

The way forward

Consumer’s acceptance would be key for some of the more promising solutions to the global food system challenges to be successful. The perception that most people have of the new food technologies and ingredients we have described is still evolving and far from being a real option for consumers.

In addition, addressing logistical aspects of food distribution and political stability would also be necessary in order to create a sustainable food system that guarantees equitable access to nutritious food around the world.