Top five F&B innovations to watch out for in 2020
2020 will be a period of ground-breaking innovations in the food and beverage sector, with a focus on health and sustainability, says GlobalData, the data and analytics company.
Hakan Demirci, consumer analyst at GlobalData, said this year is set to become a “watershed year” as technological innovations experience an expansion across the industry.
With the year promising a flurry of innovations in the industry – from personalised nutrition to alternative proteins, GlobalData lists five of the top F&B trends to watch out for in 2020, ranked:
5) Personalised nutrition:
Personalised nutrition will aim to revolutionise consumption habits among health-conscious consumers using nutrigenomics. The future will see targeted nutrition accounting for both genetic and environmental factors, to maximize the nutritional value of certain diets for consumers.
According to GlobalData, one example of this is a company called Sun Genomics, who are currently testing tailored probiotics by sequencing the human gut and analysing the distribution of different types of microbes.
4) 3D Printed food:
Off the back of 3D printing of plant-based meat receiving heavy investment in 2019, 3D-printing technology throughout 2020 will see an increase in speed to delivery, a reduction in costs and an expansion of the types of products that can be created.
3) Alternative proteins:
As veganism continues to become mainstream, so too will efforts in replicating certain animal proteins. This will range from the development of egg white cell cultures to lab grown cultured meat – bypassing the impact on sentient animals.
The next decade will see the transparent documentation of a product’s life cycle. This will improve food safety, as potential bacteria-related hazards can be pinpointed for detection and eliminated with ease and speed.
The advent of biomolecular sciences and improvements in genetic editing and sequencing will aid in the development of highly nutritious crops, with extended expiration dates and improving resistance against genetic and environmental diseases and infections.
For example, a current innovation underway aims to improve the shelf life of melons with a non-GMO molecular breeding technique, seeking to halt the ripening process after cultivation whilst simultaneously preventing this from negatively impacting upon the taste of the final product.