During the last years, food innovation is playing a key role, changing eating habits. The evolution of society and the changes in our needs and preferences are driving scientists, entrepreneurs and food experts to develop innovative technologies and approaches that enhance our culinary experience.
Protein alternatives.
Scientists and entrepreneurs have developed alternative foods that mimic the taste and texture of meat, but are more sustainably produced. These foods include plant-based meat, plant-based milk, synthetic eggs, and other similar products, for example Ivy is one of these alternatives.
3D food printing.
And it is that food innovation has brought this new method so characteristic, 3D printing is being used to create food with personalized shapes and textures. This has applications in both the home kitchen and the catering industry, allowing unique dishes to be created that are highly visually appealing.
Vertical farming.
The scarcity of farmland has led to the development of vertical farming, where everything is produced on racks placed vertically in controlled environments.
With this method, it is possible to use space more efficiently and depend less on natural resources.
Tracking and labeling technology.
Advances in tracking and labeling technology are allowing consumers to track the provenance and quality of food. This provides transparent information about ingredients, production methods and nutritional aspects, helping to make informed decisions about what we eat.
Functional Foods.
Functional foods are designed to offer additional health benefits beyond their basic nutritional value. Ingredients are added or existing foods are modified to promote health and prevent disease.
