As innovation in food products is growing, the trends in the foodservice industry keep evolving and changing to accommodate the newly developed recipes by food scientists in the UK, like every other nation. Here are a few trends that are just set to reshape the food industry.
Insects and plant foods are predicted to gain popularity in the near future.
Restaurant patrons will soon be able to select a diet based on their individual microbial profile.
On restaurant menus, proteins may include crickets or vegetables in addition to meat. Chefs will be able to identify when a melon is ripe, and visitors will be able to check whether the fish on their platter is truly sea bass, thanks to sensors built into mobile phones.
That's how William Rosenzweig, dean and executive director of The Culinary Institute of America's Food Business School, sees the food sector in the near future. At the 20th Annual UCLA Extension Conference, he shared his forecasts.
The following are some of the trends that Rosenzweig believes will impact the eating scene in the next years:
- Food biology is the new digital.
According to Rosenzweig, scientists are only beginning to comprehend the world of the human microbiome, which includes microbes found in the body, food, and soil that are critical to human health. This research will lead to a new perspective on food that goes beyond its nutritional value.
He predicted that “food will truly become medicine.” We'll realise we have this other intellect in our gut that we don't know what to do with yet.
Farmers will start discussing how to manipulate the biome of the things they make. We'll move away from general dietary guidelines and toward highly tailored diets that cater to specific bacterial systems. This will become a huge part of innovation with food products.
- The self-quantified consumption habits.
As more individuals use smart watches such as Fitbits or Apple Watches, these devices in the future that capture individual data will play a bigger part in consumer food choices.
- Precision farming
It is a term that refers to the practice of robots administering fertiliser and pesticides only where they are needed on the fields, increasing efficiency and paving the way for more sustainable farming techniques.
Indoor agriculture will be the next big thing for farmers, and it will revolutionise cities as producers flock to facilities around the country to produce really local fruits and vegetables.
- Alternative Proteins are here to stay.
Proteins that are not conventional. The meat will no longer be the focal point of the menu, with crickets and plants taking their place.
This is the most significant and rapid transformation in history; how long it will persist and for whom remains to be seen. However, these cuisines will necessitate a completely new lexicon.
- Personalisation and data.
Chefs will soon be able to use the internet to modify recipes to meet specific dietary requirements. If customers need a low-fat, no-salt beef bourguignon recipe, for example, a rising number of sources will rapidly supply such information. This works well for those with a variety of dietary specifications and requirements.
